Development and utilization of resistant starch in cooked rice grains and breads

Abstract BackgroundResistant Starch (RS) is a healthy dietary fiber that has functions of regulating diabetes, hypertension and obesity. Previous studies mainly focused on investigating RS in raw rice or cooked rice separately, which may receive different results. ResultsIn this study, ninety-nine lines from a recombinant inbred line (RIL) were selected to investigate the effects of starch synthesis-related genes on the RS content in different process status. RS content in rice will change by different processing ways. Waxy (Wx) played an important role in controlling RS content and Wxa could elevate RS content, and soluble starch synthaseII-3 (SSII-3) had an impact on RS2. Additionally, interaction of Wx and SSII-3 was responsible for variations of RS content in three sample types and RS2. Wx could affect RS in cooked rice and retrograded rice under the same SSII-3 allele. Moreover, the correlation analysis results indicated that RS was closely relative with many indexes of physicochemical properties. ConclusionsWx and SSII-3 could regulate RS content of rice, but SSII-3 especially affected RS2. The findings herein should provide useful information for molecular breeding of rice RS.

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High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

Foods ◽

10.3390/foods11010094 ◽

2021 ◽

Vol 11 (1) ◽

pp. 94

Author(s):

Ming-Hsuan Chen ◽

Karen Bett-Garber ◽

Jeanne Lea ◽

Anna McClung ◽

Christine Bergman

Keyword(s):

Resistant Starch ◽

Amylose Content ◽

Pairwise Correlation ◽

Texture Properties ◽

Cooked Rice ◽

Grain Processing ◽

Coating Roughness ◽

High Amylose ◽

Processing Properties ◽

Texture Attributes

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

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