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: Contribution to journal › Article › peer-review

204 Citations (SciVal)

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

Funding

This work is supported by the Key Project of the National Natural Science Foundation of China (NSFC)-Guangdong Joint Foundation Key Project (U1501214), the National Key Research and Development Programa of China (2016YFD04012021), YangFan Innovative and Entrepreneurial Research Team Project (No. 2014YT02S029), the Key R&D Projects of Zhongshan (2014A2FC217), the R&D Projects of Guangdong Province (2014B090904047), NSFC (31271824), the Science and Technology Program of Guangzhou (201607010109), the Innovative Projects for Universities in Guangdong Province (2015KTSCX006), and the Fundamental Research Funds for the Central Universities (2015ZZ106). Part of this research was undertaken on the SAXS/WAXS beamline at the Australian Synchrotron, Victoria, Australia.

Funders	Funder number
innovative projects for Universities in Guangdong Province	2015KTSCX006
Key R&D Projects of Zhongshan	2014A2FC217
National Key Research and Development Programa of China	2016YFD04012021
Guangdong Province Introduction of Innovative R&D Team	31271824, 2014B090904047
Guangdong Innovative and Entrepreneurial Research Team Program	2014YT02S029
National Natural Science Foundation of China	U1501214
Guangzhou Science and Technology Program key projects	201607010109
Fundamental Research Funds for the Central Universities	2015ZZ106

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.",

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

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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.

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KW - Heat moisture treatment

KW - In vitro digestibility

KW - Starch

KW - Structural changes

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

Abstract

Funding

Keywords

ASJC Scopus subject areas

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