Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch

Hongwei Wang; Yufan Liu; Ling Chen; Xiaoxi Li; Jun Wang; Fengwei Xie

doi:10.1016/j.foodchem.2017.09.014

Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch

Hongwei Wang, Yufan Liu, Ling Chen, Xiaoxi Li, Jun Wang, Fengwei Xie

Research output: Journal Publication › Article › peer-review

223 Citations (Scopus)

Abstract

The digestibility and structural changes of rice starch induced by heat-moisture treatment (HMT) were investigated, and the relationships among the moisture content–starch structure–starch digestibility were revealed. HMT could simultaneously disorder and reassemble the rice starch molecules across multi-scale lengths and convert some fractions of rapidly-digestible starch (RDS) into slowly-digestible starch (SDS) and resistant starch (RS). In particular, the HMT rice starch with less than 30% moisture content showed a higher SDS + RS content (25.0%). During HMT, SDS and RS were preferably formed by the degraded starch molecules with M_w between 4 × 10⁵ and 4 × 10⁶ g/mol, single helices and amylose-lipids complexes that were formed by degraded starch chains with higher thermal stability and crystalline lamellae with greater thicknesses. Thus, our research suggests a potential approach using HMT to control the digestion of starch products with desired digestibility.

Original language	English
Pages (from-to)	323-329
Number of pages	7
Journal	Food Chemistry
Volume	242
DOIs	https://doi.org/10.1016/j.foodchem.2017.09.014
Publication status	Published - 1 Mar 2018
Externally published	Yes

Keywords

Heat moisture treatment
In vitro digestibility
Starch
Structural changes

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2017.09.014

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title = "Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch",

abstract = "The digestibility and structural changes of rice starch induced by heat-moisture treatment (HMT) were investigated, and the relationships among the moisture content–starch structure–starch digestibility were revealed. HMT could simultaneously disorder and reassemble the rice starch molecules across multi-scale lengths and convert some fractions of rapidly-digestible starch (RDS) into slowly-digestible starch (SDS) and resistant starch (RS). In particular, the HMT rice starch with less than 30% moisture content showed a higher SDS + RS content (25.0%). During HMT, SDS and RS were preferably formed by the degraded starch molecules with Mw between 4 × 105 and 4 × 106 g/mol, single helices and amylose-lipids complexes that were formed by degraded starch chains with higher thermal stability and crystalline lamellae with greater thicknesses. Thus, our research suggests a potential approach using HMT to control the digestion of starch products with desired digestibility.",

keywords = "Heat moisture treatment, In vitro digestibility, Starch, Structural changes",

author = "Hongwei Wang and Yufan Liu and Ling Chen and Xiaoxi Li and Jun Wang and Fengwei Xie",

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doi = "10.1016/j.foodchem.2017.09.014",

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T1 - Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch

AU - Wang, Hongwei

AU - Liu, Yufan

AU - Chen, Ling

AU - Li, Xiaoxi

AU - Wang, Jun

AU - Xie, Fengwei

PY - 2018/3/1

Y1 - 2018/3/1

N2 - The digestibility and structural changes of rice starch induced by heat-moisture treatment (HMT) were investigated, and the relationships among the moisture content–starch structure–starch digestibility were revealed. HMT could simultaneously disorder and reassemble the rice starch molecules across multi-scale lengths and convert some fractions of rapidly-digestible starch (RDS) into slowly-digestible starch (SDS) and resistant starch (RS). In particular, the HMT rice starch with less than 30% moisture content showed a higher SDS + RS content (25.0%). During HMT, SDS and RS were preferably formed by the degraded starch molecules with Mw between 4 × 105 and 4 × 106 g/mol, single helices and amylose-lipids complexes that were formed by degraded starch chains with higher thermal stability and crystalline lamellae with greater thicknesses. Thus, our research suggests a potential approach using HMT to control the digestion of starch products with desired digestibility.

AB - The digestibility and structural changes of rice starch induced by heat-moisture treatment (HMT) were investigated, and the relationships among the moisture content–starch structure–starch digestibility were revealed. HMT could simultaneously disorder and reassemble the rice starch molecules across multi-scale lengths and convert some fractions of rapidly-digestible starch (RDS) into slowly-digestible starch (SDS) and resistant starch (RS). In particular, the HMT rice starch with less than 30% moisture content showed a higher SDS + RS content (25.0%). During HMT, SDS and RS were preferably formed by the degraded starch molecules with Mw between 4 × 105 and 4 × 106 g/mol, single helices and amylose-lipids complexes that were formed by degraded starch chains with higher thermal stability and crystalline lamellae with greater thicknesses. Thus, our research suggests a potential approach using HMT to control the digestion of starch products with desired digestibility.

KW - Heat moisture treatment

KW - In vitro digestibility

KW - Starch

KW - Structural changes

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JO - Food Chemistry

JF - Food Chemistry

ER -

Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch

Abstract

Keywords

ASJC Scopus subject areas

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