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Volume 26 Issue 5
Dec.  2011
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LUO Xi, HUANG Jin-feng, ZHU Yong-sheng, XIE Hong-guang, ZHANG Jian-fu, XIE Hua-an. Determination and Properties of Starch in Rice[J]. Fujian Journal of Agricultural Sciences, 2011, 26(5): 822-826.
Citation: LUO Xi, HUANG Jin-feng, ZHU Yong-sheng, XIE Hong-guang, ZHANG Jian-fu, XIE Hua-an. Determination and Properties of Starch in Rice[J]. Fujian Journal of Agricultural Sciences, 2011, 26(5): 822-826.
shu

Determination and Properties of Starch in Rice

  • 1.

    Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350019,China;

  • 2.

    Fuzhou Branch, National Rice Improvement Center of China/Key Laboratory of South China Super Rice Germplasm Creation and Molecular Breeding/Fujian Engineering Laboratory of Crop Molecular Breeding/Fujian Key Laboratory of Rice Molecular Breeding, Fuzhou, Fujian 350003, China;

  • 3.

    Incubator of National key Laboratory of Fujian Germplasm Innovation and Molecular Breeding between Fujian and Ministry of Sciences & Technology, P.R.China, Fuzhou, Fujian 350003,China

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  • Received Date: June 20, 2011
  • Revised Date: August 02, 2011
    Graphical Abstract
    • Abstract
  • The high resistant starch rice, Gongmi 3, a typical Japonica rice, Nipponbare, and Indica rice 9311 were selected to study the cooking and pH effect on their starches. The results showed that the resistant starch content decreased in the order of no cookingcooking and overnight-holdingcooking. A significant difference existed between no cooking and the other two. The pH effect on the resistant starch content was pH 5.2 pH 6.0 pH 6.9. A significant difference was shown between pH 5.2 and the others, but no difference was found between pH 6.0 and pH 6.9. Among the three rice varieties, the resistant starch content decreased in the order of Gongmi 39311Nipponbare. When the pH of the starch hydrolysis buffer was 6.0, cooking seemed to induce the minimal change in the resistant starch content of the rice. The results were also reproducible with minor differences between the replicates.
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    • References (7)
  • HIGGINS J A.Resistant starch:metabolic effects and potential health benefits[J].Journal of AOAC International,2004,87(3):761-768.
    BROUNS F,KETTLITZ B,ARRIGONI E.Resistant starch and the butyrate revolution[J].Trends in Food Science Technology,2002,13:25l-261.
    BJORCK I,NYMAN M,PEdERSEN B,et al.On the digestibility of starch in wheat bread studies in vitro and in vivo[J].Journal of Cereal Science,1986,(4):1-11.
    AKERbERG AKE,LILJEBERG HGM,GRANFELDT,et al.An invitro method, based on chewing.to Predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber[J].Journal of Nutrition,1998,128:651-660.
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