Starch structure and digestibility of rice high in resistant starch

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dc.creatorShu, Xiaoli
dc.creatorJiao, Guiai
dc.creatorFitzgerald, Melissa A.
dc.creatorYang, Chaozhu
dc.creatorShu, Qingyao
dc.creatorWu, Dianxing
dc.date2006-08
dc.date2024-12-19T12:56:24Z
dc.date2024-12-19T12:56:24Z
dc.date.accessioned2026-06-27T04:07:14Z
dc.descriptionStarch digestibility and starch structure of a high‐resistant starch (RS) rice (RS111) was compared to that of a wild rice type (R7954). RS111 exhibited high RS content and incomplete starch hydrolysis in both cooked rice and retrograded rice flour. High RS rice RS111 had a higher λmax of absorbance and blue value of iodine‐binding starch complex and contained a higher percentage of intermediate chains of amylopectin than R/954. X‐ray diffraction pattern of RS isolated from cooked high RS rice displayed a mixture of B‐ and V‐type that was more resistant to starch hydrolysis by alpha‐amylase. Resistant starch in RS111 is composed mainly of linear amylose and some low‐molecular‐weight amylopectin.
dc.identifierhttps://hdl.handle.net/10568/166574
dc.identifier.urihttp://hdl.handle.net/123456789/22218
dc.languageen
dc.publisherWiley
dc.sourceShu, Xiaoli; Jiao, Guiai; Fitzgerald, Melissa A.; Yang, Chaozhu; Shu, Qingyao and Wu, Dianxing. 2006. Starch structure and digestibility of rice high in resistant starch. Starch Stärke, Volume 58 no. 8 p. 411-417
dc.subjectstarch
dc.subjectdigestibility
dc.subjectstructure
dc.subjecthydrolysis
dc.subjectamylopectin
dc.titleStarch structure and digestibility of rice high in resistant starch
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)