산업식품공학 (Food Engineering Progress)

  • 제21권4호
  • /
  • Pages.341-350
  • /
  • 2017
  • /
  • 1226-4768(pISSN)
  • /
  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
권호 표지
DOI QR코드

DOI QR Code

Effects of Amylose Contents and Degree of Gelatinization of Rice Flour on In Vitro Starch Digestibility, Physical Characteristics, and Morphological Properties

  • Park, Ji Eun (Department of Food and Nutrition, Hanyang University) ;
  • Bae, In Young (Department of Food & Fermentation, Far East University) ;
  • Oh, Im Kyung (Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
  • 투고 : 2017.07.24
  • 심사 : 2017.10.15
  • 발행 : 2017.11.30
⟨ 이전 논문 다음 논문 ⟩

초록

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

키워드

과제정보

연구 과제 주관 기관 : Rural Development Administration

참고문헌

  1. Anyakudo MMC. 2014. Effects of food processing methods on diets proximate nutrient composition and glycemic profile in male type 2 diabetic subjects. Br. J. Appl. Sci. Technol. 4: 3995. https://doi.org/10.9734/BJAST/2014/10271
  2. Bello-Perez LA, Roger P, Baud B, Colonna P. 1998. Macromolecular features of starches determined by aqueous highperformance size exclusion chromatography. J. Cereal Sci. 27: 267-278. https://doi.org/10.1006/jcrs.1998.0186
  3. Chung H-J, Lim HS, Lim S-T. 2006. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. J. Cereal Sci. 43:353-359. https://doi.org/10.1016/j.jcs.2005.12.001
  4. Goni I, Garcia-Alonso A, Saura-Calixto F. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 17: 427-437. https://doi.org/10.1016/S0271-5317(97)00010-9
  5. Granfeldt Y, Eliasson AC, Bjorck I. 2000. An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. J. Nutri. 130: 2207-2214. https://doi.org/10.1093/jn/130.9.2207
  6. Hagenimana A, Ding X, Fang T. 2006. Evaluation of rice flour modified by extrusion cooking. J. Cereal Sci. 43: 38-46. https://doi.org/10.1016/j.jcs.2005.09.003
  7. Holm J, Lundquist I, Björck I, Eliasson AC, Asp NG. 1988. Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. Am. J. Clin. Nutr. 47: 1010-1016. https://doi.org/10.1093/ajcn/47.6.1010
  8. Juliano B, Perez C, Blakeney A, Castillo T, Kongseree N, Laignelet B, Lapis E, Murty V, Paule C, Webb B. 1981. International cooperative testing on the amylose content of milled rice. Starch-Starke 33: 157-162. https://doi.org/10.1002/star.19810330504
  9. Kapri A, Bhattacharya S. 2008. Gelling behavior of rice flour dispersions at different concentrations of solids and time of heating. J. Texture Stud. 39: 231-251. https://doi.org/10.1111/j.1745-4603.2008.00140.x
  10. la Rosa-Millan D, Lin AHM, Osorio-Diaz P, Agama-Acevedo E, Hamaker BR, Bello-Perez LA. 2015. Influence of annealing flours from raw and pre-cooked plantain fruit on cooked starch digestion rates. Starch-Starke 67: 139-146. https://doi.org/10.1002/star.201400136
  11. Lamsal B, Jung S, Johnson L. 2007. Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis. LWT-Food Sci. Technol. 40: 1215-1223. https://doi.org/10.1016/j.lwt.2006.08.021
  12. Lee CJ, Moon TW. 2015. Structural characteristics of slowly digestible starch and resistant starch isolated from heat-moisture treated waxy potato starch. Carbohydr. Polym. 125: 200-205. https://doi.org/10.1016/j.carbpol.2015.02.035
  13. Lii CY, Shao YY, Tseng KH. 1995. Gelation mechanism and rheological properties of rice starch. Cereal Chem. 72: 393-400.
  14. Lopez-Rubio A, Flanagan BM, Shrestha AK, Gidley MJ, Gilbert EP. 2008. Molecular rearrangement of starch during in vitro digestion: toward a better understanding of enzyme resistant starch formation in processed starches. Biomacromolecules 9: 1951-1958. https://doi.org/10.1021/bm800213h
  15. Lu S, Chen JJ, Chen YK, Lii CY, Lai P, Chen HH. 2011. Water mobility, rheological and textural properties of rice starch gel. J. Cereal Sci. 53: 31-36. https://doi.org/10.1016/j.jcs.2010.08.006
  16. Lumdubwong N, Seib P. 2000. Rice starch isolation by alkaline protease digestion of wet-milled rice flour. J. Cereal Sci. 31: 63-74. https://doi.org/10.1006/jcrs.1999.0279
  17. Luyten H, Vliet Tv, Walstra P. 1992. Comparison of various methods to evaluate fracture phenomena in food materials. J. Texture Stud. 23: 245-266. https://doi.org/10.1111/j.1745-4603.1992.tb00524.x
  18. Man J, Yang Y, Zhang C, Zhang F, Wang Y, Gu M, Liu Q, Wei C. 2013. Morphology and structural characterization of high-amylose rice starch residues hydrolyzed by porcine pancreatic ${\alpha}$-amylase. Food Hydrolloid. 31: 195-203. https://doi.org/10.1016/j.foodhyd.2012.11.003
  19. Miles MJ, Morris VJ, Orford PD, Ring SG. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr. Res. 135: 271-281. https://doi.org/10.1016/S0008-6215(00)90778-X
  20. Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, Carriere F, Boutrou R, Corredig M, Dupont D. 2014. A standardised static in vitro digestion method suitable for food-an international consensus. Food Funct. 5: 1113-1124. https://doi.org/10.1039/C3FO60702J
  21. Ong M, Blanshard J. 1995. Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin. J. Cereal Sci. 21: 251-260. https://doi.org/10.1006/jcrs.1995.0028
  22. Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Yiu SH, Greenberg GR. 1991. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. Am. J. Clin. Nutr. 54: 871-877. https://doi.org/10.1093/ajcn/54.5.871
  23. Ravi R, Bhattacharya S. 2004. Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. J. Food Eng. 65: 619-624. https://doi.org/10.1016/j.jfoodeng.2004.02.030
  24. Slaughter SL, Ellis PR, Butterworth PJ. 2001. An investigation of the action of porcine pancreatic ${\alpha}$-amylase on native and gelatinised starches. Biochim. Biophys. Acta 1525: 29-36. https://doi.org/10.1016/S0304-4165(00)00162-8
  25. Tester R, Qi X, Karkalas J. 2006. Hydrolysis of native starches with amylases. Anim. Feed Sci. Technol. 130: 39-54. https://doi.org/10.1016/j.anifeedsci.2006.01.016
  26. Vandeputte G, Vermeylen R, Geeroms J, Delcour J. 2003. Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture. J. Cereal Sci. 38: 61-68. https://doi.org/10.1016/S0733-5210(02)00142-X
  27. Wang R, Kim JH, Kim BS, Park CS, Yoo SH. 2011. Preparation and characterization of non-covalently immobilized amylosucrase using a pH-dependent autoprecipitating carrier. Bioresour. Technol. 102: 6370-6374. https://doi.org/10.1016/j.biortech.2011.03.034
  28. We G, Lee I, Kang T, Min J, Kang W, Ko S. 2011. Physicochemical properties of extruded rice flours and a wheat flour substitute for cookie application. Food Eng. Prog. 15: 404-412.
  29. Xie XS, Liu Q, Cui SW. 2006. Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates. Food Res. Int. 39: 332-341. https://doi.org/10.1016/j.foodres.2005.08.004
  30. Yoon JY, Lee YE. 1998. Influence of amylose content on formation and characteristics of enzyme-resistant starch. Prev. Nutr. Food Sci. 3: 303-308.
  31. Zobel HF. 1988. Starch crystal transformations and their industrial importance. Starch-Starke 40: 1-7. https://doi.org/10.1002/star.19880400102