Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

Abstract

A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of sbeIIb/Lgc1 rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in sbeIIb/Lgc1 rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of sbeIIb/Lgc1 rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of sbeIIb/Lgc1 rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.

High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

“…The evidence indicates that high amylose varieties would be suitable for use in food products designed to have a lower impact on blood glucose levels. This is the first demonstration of native rice with high resistant starch that has sensory properties suitable for use as cooked rice, as opposed to previous reports that have created high resistant levels using biotechnology tools [ 44 ].…”

Effect of thermal treatments on the matrix components, inherent glycemic potential, and bioaccessibility of phenolics and micronutrients in pearl millet rotis

“…Compared to untreated samples, hydrothermally treated maize and rice starch also showed less enzymatic hydrolysis. 38…”

“…Compared to untreated samples, hydrothermally treated maize and rice starch also showed less enzymatic hydrolysis. 38 Micrographs of the treated PM flours at the magnification level of 5000× were analyzed. All sample granulates displayed different characteristics in the granulate shape and surface topography.…”

Bibliometric Analysis of Functional Crops and Nutritional Quality: Identification of Gene Resources to Improve Crop Nutritional Quality through Gene Editing Technology

“…The concept of resistant starch (RS) was firstly proposed more than 40 years ago [ 46 ]. RS can resist the hydrolysis of amylase and is hardly digested in the small intestine.…”

“…By exploring the genetic resources of rice, corn, and wheat, 16 key genes related to starch quality were obtained and confirmed using CRISPR/Cas9 gene editing ( Table 1 ). For example, the knockout of TaSBEIIa (TraesCS2A02G293400) in wheat and OsSBEIIb (LOC_Os02g32660) in rice based on CRISPR/Cas9 gene editing technology resulted in increased amylose and RS content in wheat and rice, which are beneficial for patients with diabetes and kidney diseases [ 46 , 47 , 50 , 52 , 55 ]. The knockout of Waxy genes in wheat (TraesCS7A02G070100), corn (Zm00001eb378140), and rice (LOC_Os06g04200) leads to lower amylose content and higher amylopectin content and thus greatly improves the edible taste of wheat, corn, and rice [ 54 , 56 , 57 , 58 , 59 ].…”