Changes in starch structures and in vitro digestion characteristics during maize (<i>Zea mays</i> L.) germination

Ma, Xianhong; Liu, Yang; Liu, Jingsheng; Zhang, Jingjing; Liu, Renning

doi:10.1002/fsn3.1457

Cited by 25 publications

(6 citation statements)

References 37 publications

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“…The reduced starch content in R7954 agreed with other reports that during the germination process of brown rice, starch was broken down by activated hydrolytic enzymes which led to the increased digestibility and reduced total starch content (Wu et al, 2013). Ma et al (2020) found germinated maize had significantly reduced RS. And the RS content of waxy rice decreased from 7.1% to 3.1% after germination (You et al, 2016).…”

Section: Total Starch Rs and Total Amylase Activitysupporting

confidence: 90%

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Germinated high‐resistant starch rice: A potential novel functional food

Liu

Zhou

et al. 2022

Int J of Food Sci Tech

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Summary High‐resistant starch rice has been showing great potent in preventing diabetes but with inferior eating quality. Germinated brown rice (GBR) shows improved eating quality, GBR intake can reduce the risk of some chronic diseases and is beneficial for human health. Germination treatment might be a good solution to the dilemma between nutrition and sensory qualities. To deepen the understanding on the physiochemical properties of high RS rice during germination and widen the applications of high RS rice in functional food industry. The rice (Oryza sativa L.) mutant RS4 (RS ca.10.3%), GZ93 (RS ca.0.1%) and the wild‐type R7954 (RS ca.1.6%) were used to investigate the primary physicochemical properties, antioxidant and functional substances after germination. After germination, though the contents of RS were decreased in R7954, GZ93 and RS4, the RS content in RS4 was still as high as 4.09%. Meantime, RS4 exhibited pronouncedly enhanced lipids, free glucose, polyphenolic compositions, flavonoid, GABA and β‐glucan contents after germination. Germination treatment decreased the gelatinisation temperature of RS4, made RS4 cooked easier but maintained lower digestibility and higher nutrients. Germinated RS4 with high RS content might be potent in food industry as antioxidant, hypolipidaemic and immune‐enhancing ingredients.

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Section: Total Starch Rs and Total Amylase Activitysupporting

confidence: 90%

“…Ma et al . (2020) found germinated maize had significantly reduced RS. And the RS content of waxy rice decreased from 7.1% to 3.1% after germination (You et al., 2016).…”

Section: Resultsmentioning

confidence: 98%

Germinated high‐resistant starch rice: A potential novel functional food

Liu

Zhou

et al. 2022

Int J of Food Sci Tech

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“…In vitro digestibility of native and OSA-modified starches was analyzed according to the method of Ma et al [26]. Briefly, samples were suspended in a sodium acetate buffer, and the mixture was heated at 95 • C for 30 min.…”

Section: In Vitro Digestibility Assaymentioning

confidence: 99%

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Wei

Cheng

et al. 2021

Polymers

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Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.

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“…In vitro digestibility of the rice starches was tested according to the method of X. H. Ma et al (2020). Briefly, the starch sample was suspended in a sodium acetate buffer and the mixture was heated at 95°C for 30 min.…”

Section: In Vitro Starch Digestibility Assaymentioning

confidence: 99%

Structural and functional characteristics of Japonica rice starches with different amylose contents

Luo

Cheng

Wei

et al. 2021

CyTA - Journal of Food

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Fully understanding the structures and properties of starches with different amylose contents is important to agriculture and food industries. Structural and functional characteristics of three Japonica rice starches differing in amylose content (<0.5%, 18.8%, and 33.3% for waxy, normal, and high-amylose varieties, respectively) were investigated using a range of characterization methods. As amylose content increased, the weight-average molecular weight, short-range order, relative crystallinity, and lamellar peak intensity of starch decreased. High-amylose starch contained a lower proportion of A chains than waxy and normal starches. High-amylose starch displayed a C-type crystalline structure, different from the A-type crystalline structure of waxy and normal starches. Compared with waxy and normal starches, high-amylose starch exhibited higher granule size (volume-average diameter), pasting temperature and higher resistant starch content, but lower peak viscosity, breakdown viscosity, swelling power, and rapidly digestible starch content. These results can provide reference for the exploitation of Japonica rice starches. Características estructurales y funcionales de los almidones de arroz Japonica con diferentes contenidos de amilosa RESUMENPara la agricultura y la industria alimentaria es importante comprender plenamente las estructuras y las propiedades de los almidones con diferentes contenidos de amilosa. Por ello, el presente estudio se propuso investigar las características estructurales y funcionales de tres almidones de arroz Japonica que difieren en su contenido de amilosa (<0.5%, 18.8% y 33.3% para las variedades cerosa, normal y con alto contenido de amilosa, respectivamente), utilizando varios métodos de caracterización. Así, pudo constatarse que, a medida que el contenido de amilosa aumenta, disminuyen el peso molecular medio, el orden de corto alcance, la cristalinidad relativa y la intensidad del pico laminar del almidón. Por otra parte, se comprobó que el almidón de alta amilosa contiene menor proporción de cadenas A que los almidones cerosos y normales, y que presenta una estructura cristalina de tipo C, diferente de la estructura cristalina de tipo A de los almidones cerosos y normales. En comparación con los almidones cerosos y normales, en el almidón de alta amilosa se constató un mayor tamaño de gránulo (diámetro medio del volumen), mayor temperatura de pegado y mayor contenido de almidón resistente, aunque posee menor viscosidad máxima, menor viscosidad de ruptura, menor poder de hinchamiento y menor contenido de almidón rápidamente digerible. En conclusión, estos resultados pueden servir de referencia para el aprovechamiento de los almidones de arroz Japonica.

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Changes in starch structures and in vitro digestion characteristics during maize (Zea mays L.) germination

Cited by 25 publications

References 37 publications

Germinated high‐resistant starch rice: A potential novel functional food

Germinated high‐resistant starch rice: A potential novel functional food

Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Structural and functional characteristics of Japonica rice starches with different amylose contents

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