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KMID : 0380620140460060682
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 6 p.682 ~ p.688
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Study of Molecular and Crystalline Structure and Physicochemical Properties of Rice Starch with Varying Amylose Content
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You Su-Yeon
Lee Eun-Jung
Chung Hyun-Jung
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Abstract
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The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami) with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 had the lowest amylose content (21.2%). The molecular weight (Mw) of amylose and amylopectin in Segoami was much lower than that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains (DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of 1047-1022 cm?1 (1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially low pasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents showed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoami was lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could be highly influenced by their molecular and crystalline structure.
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KEYWORD
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rice starch, molecular structure, crystalline structure, physicochemical property, in vitro digestibility
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