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Food Chem. 2016 Jan 15;191:74-80. doi: 10.1016/j.foodchem.2015.02.118. Epub 2015 Feb 28.

In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents.

Author information

1
School of Biotechnology, International University, Vietnam National University in HoChiMinh City, Quarter 6, Linh trung Ward, Thu Duc District, HoChiMinh City, Viet Nam. Electronic address: hungpham@hcmiu.edu.vn.
2
Faculty of Biology, University of Science, Vietnam National University in HoChiMinh City, 227 Nguyen Van Cu Street, District 5, HoChiMinh City, Viet Nam.
3
Faculty of Chemical Engineering, University of Technology, Vietnam National University in HoChiMinh City, 268 Ly Thuong Kiet Street, District 10, HoChiMinh City, Viet Nam.

Abstract

The native and physically modified rice starches with varying amylose contents were subjected to investigate the in vitro digestibility and the in vivo glucose tolerance in mice. The amylose and resistant starch (RS) contents of five native rice starches ranged in 4.7-30.6% and 6.3-11.8%, respectively. The RS contents of rice starches increased to 18.5-23.9% after heat-moisture treatment (HMT) and to 19.5-26.9% after annealing treatment (ANN). The heat-moisture and annealing treatments significantly reduced glycemic index (GI) values of the rice starches. GI values of the native, heat-moisture treated and annealed rice starches ranged in 68.9-100, 61.2-88.9 and 21.2-43.9, respectively. There was no correlation between amylose contents and the RS contents or GI values, while a strong negative correlation between RS contents and GI values was found (R(2)=-0.747, P<0.01).

KEYWORDS:

Annealing treatment; Glycemic index; Heat-moisture treatment; Resistant starch; Rice starch

PMID:
26258704
DOI:
10.1016/j.foodchem.2015.02.118
[Indexed for MEDLINE]

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