In vitro starch digestibility of milled rice with different amylose content.

Vista sencilla de ítem
dc.contributorOLIVIA REIS TEIXEIRA, UFG; CRISTIAN DE SOUZA BATISTA, UFPel; NATIELE GONÇALVES MORALES AIRES, INTITUTO FEDERAL DO RIO GRANDE DO SUL; ROSANA COLUSSI, UFPel; NATHAN LEVIEN VANIER, UFPel; PRISCILA ZACZUK BASSINELLO, CNPAF.
dc.creatorTEIXEIRA, O. R.
dc.creatorBATISTA, C. de S.
dc.creatorAIRES, N. G. M.
dc.creatorCOLUSSI, R.
dc.creatorVANIER, N. L.
dc.creatorBASSINELLO, P. Z.
dc.date2020-01-16T18:12:49Z
dc.date2020-01-16T18:12:49Z
dc.date2020-01-16
dc.date2019
dc.date2020-01-17T11:11:11Z
dc.date.accessioned2026-07-01T00:05:04Z
dc.descriptionThe research has investigated the hydrolysis of starch from five rice genotypes developed in Brazil with different amylose levels: low (BRS 358 and Empasc 104, lowland), intermediate (BRS Querência, lowland), and high (BRS Pampa, lowland and upland lineage, AB162641). The milled grains were cooked according to the optimum cooking time of each material and then analyzed for the in vitro starch digestibility (SD). Gastric enzymes activities were simulated at pH 1.2 for 30 minutes and intestinal amylaceous enzymes, at pH 6.8 for 90 minutes at 37 °C. The X-ray diffraction pattern and the relative crystallinity were also evaluated.
dc.descriptionCiência em notícia.
dc.identifierIn: CONGRESSO BRASILEIRO DE ARROZ IRRIGADO, 11., 2019. Balneário Camboriú, SC. Inovação e desenvolvimento na orizicultura: anais eletrônico. Itajaí: Epagri: Sosbai, 2019.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118853
dc.identifier.urihttp://hdl.handle.net/123456789/397000
dc.languageeng
dc.rightsopenAccess
dc.subjectArroz
dc.subjectOryza Sativa
dc.subjectCultura In Vitro
dc.subjectAmido
dc.subjectHidrolise
dc.subjectAmilose
dc.subjectRice
dc.subjectAmylose
dc.subjectIn vitro digestibility
dc.titleIn vitro starch digestibility of milled rice with different amylose content.
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Arroz y frijol (CNPAF)