Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches

Su Yeon You, Seung Taik Lim, Ju Hun Lee, Hyun Jung Chung

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

The in vitro digestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (Mw) of waxy rice starches ranged from 1.1 × 108 g/mol to 2.2 × 108 g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7%) of long branch chains (DP ≥ 37), and the lowest proportion (19.0%) of short branch chains (DP 6-12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9% to 41.1% and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3%) and Bokok (32.0%) was significantly higher than that of other cultivars (11.3-22.0%).

Original languageEnglish
Pages (from-to)729-735
Number of pages7
JournalCarbohydrate Polymers
Volume112
DOIs
Publication statusPublished - 2014 Nov 4

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Starch
Crystalline materials
Viscosity
Chain length
Molecular structure
Enthalpy
Molecular weight
Temperature

ASJC Scopus subject areas

  • Organic Chemistry
  • Materials Chemistry
  • Polymers and Plastics

Cite this

Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches. / You, Su Yeon; Lim, Seung Taik; Lee, Ju Hun; Chung, Hyun Jung.

In: Carbohydrate Polymers, Vol. 112, 04.11.2014, p. 729-735.

Research output: Contribution to journalArticle

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abstract = "The in vitro digestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (Mw) of waxy rice starches ranged from 1.1 × 108 g/mol to 2.2 × 108 g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7{\%}) of long branch chains (DP ≥ 37), and the lowest proportion (19.0{\%}) of short branch chains (DP 6-12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9{\%} to 41.1{\%} and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3{\%}) and Bokok (32.0{\%}) was significantly higher than that of other cultivars (11.3-22.0{\%}).",
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N2 - The in vitro digestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (Mw) of waxy rice starches ranged from 1.1 × 108 g/mol to 2.2 × 108 g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7%) of long branch chains (DP ≥ 37), and the lowest proportion (19.0%) of short branch chains (DP 6-12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9% to 41.1% and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3%) and Bokok (32.0%) was significantly higher than that of other cultivars (11.3-22.0%).

AB - The in vitro digestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (Mw) of waxy rice starches ranged from 1.1 × 108 g/mol to 2.2 × 108 g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7%) of long branch chains (DP ≥ 37), and the lowest proportion (19.0%) of short branch chains (DP 6-12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9% to 41.1% and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3%) and Bokok (32.0%) was significantly higher than that of other cultivars (11.3-22.0%).

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