Effects of resistant starch content on mixture and cooking among different genotypes rice

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/bceppa.v36i1.55084 ◽

2019 ◽

Vol 36 (1) ◽

Author(s):

Mário José Andrade MENDES ◽

Dayane Rosalyn IZIDORO ◽

Agnes De Paula SCHEER

Keyword(s):

Chemical Composition ◽

Central Composite Design ◽

Resistant Starch ◽

Starch Content ◽

Pasting Properties ◽

Absorption Capacity ◽

Production Chain ◽

Banana Flour ◽

Green Banana ◽

Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

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Microwave reheating increases the resistant starch content in cooked rice with high water contents

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.06.136 ◽

2021 ◽

Author(s):

Ting Liu ◽

Binjia Zhang ◽

Lili Wang ◽

Siming Zhao ◽

Dongling Qiao ◽

...

Keyword(s):

Resistant Starch ◽

Starch Content ◽

High Water ◽

Cooked Rice ◽

Water Contents

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Main controllers for improving the resistant starch content in cooked white rice

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.107083 ◽

2021 ◽

pp. 107083

Author(s):

Xueer Yi ◽

Cheng Li

Keyword(s):

Resistant Starch ◽

Starch Content ◽

White Rice

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Variation of resistant starch content in different processing types and their starch granules properties in rice

Carbohydrate Polymers ◽

10.1016/j.carbpol.2021.118742 ◽

2021 ◽

pp. 118742

Author(s):

Hui You ◽

Cheng Liang ◽

Ouling Zhang ◽

Haoyang Xu ◽

Liang Xu ◽

...

Keyword(s):

Resistant Starch ◽

Starch Content ◽

Starch Granules

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Resistant starch content of rice varies with rice variety but not cooking method

The FASEB Journal ◽

10.1096/fasebj.24.1_supplement.922.9 ◽

2010 ◽

Vol 24 (S1) ◽

Author(s):

Maria L Stewart ◽

Leilani Manglicmot

Keyword(s):

Resistant Starch ◽

Starch Content ◽

Rice Variety ◽

Cooking Method

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Triple null mutations in starch synthase SSIIa gene homoeologs lead to high amylose and resistant starch in hexaploid wheat

10.21203/rs.3.rs-36596/v2 ◽

2020 ◽

Author(s):

Adam Schoen ◽

Anupama Joshi ◽

Vijay K Tiwari ◽

Bikram S. Gill ◽

Nidhi Rawat

Keyword(s):

Resistant Starch ◽

Amylose Content ◽

Starch Content ◽

Wheat Variety ◽

Starch Synthesis ◽

Starch Synthase ◽

Single Individual ◽

Individual Genome ◽

Mutant Genotype ◽

Knock Out

Abstract Background: Lack of nutritionally appropriate foods is one of the leading causes of obesity in the US and worldwide. Wheat (Triticum aestivum) provides 20% of the calories consumed daily across the globe. The nutrients in the wheat grain come primarily from the starch composed of amylose and amylopectin. Resistant starch content, which is known to have significant human health benefits, can be increased by modifying starch synthesis pathways. Starch synthase enzyme SSIIa, also known as starch granule protein isoform-1 (SGP-1), is integral to the biosynthesis of the branched and readily digestible glucose polymer amylopectin. The goal of this work was to develop a triple null mutant genotype for SSIIa locus in the elite hard red winter wheat variety ‘Jagger’ and evaluate the effect of the knock-out mutations on resistant starch content in grains with respect to wild type. Results: Knock-out mutations in SSIIa in the three genomes of wheat variety ‘Jagger’ were identified using TILLING. Subsequently, these loss-of function mutations on A, B, and D genomes were combined by crossing to generate a triple knockout mutant genotype Jag-ssiia-∆ABD. The Jag-ssiia-∆ABD had an amylose content of 35.70% compared to 31.15% in Jagger, leading to ~118% increase in resistant starch in the Jag-ssiia-∆ABD genotype of Jagger wheat. The single individual genome mutations also had various effects on starch composition. Conclusions: Our full null Jag-ssiia-∆ABD mutant showed a significant increase in RS without the shriveled grain phenotype seen in other ssiia knockouts in elite wheat cultivars. Moreover, this study shows the potential for developing nutritionally improved foods in a non-GM approach. Since all the mutants have been developed in an elite wheat cultivar, their adoption in production and supply will be feasible in future.

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