Preparation of products rich in slowly digestible starch (SDS) from rice starch by a dual-retrogradation treatment

Food Hydrocolloids

Volumn 31, Issue 1, 2013, Pages 1-4

  Tian, Yaoqi ^a   Zhan, Jinling ^a   Zhao, Jianwei ^a   Xie, Zhengjun ^a   Xu, Xueming ^a   Jin, Zhengyu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Dual retrogradation; Rice starch; Single retrogradation; Slowly digestible starch

Indexed keywords

EID: 84867422942     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.09.005     Document Type: Article

References (16)

1. Chung H.J., Lim H.S., Lim S.T. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. Journal of Cereal Science 2006, 43:353-359.
2. Chung H.J., Liu Q., Hoover R. Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches. Food Research International 2010, 43:501-508.
3. Ells L.J., Seal C.J., Kettlitz B., Bal W., Mathers J.C. Postprandial glycaemic, lipaemic and haemostatic responses to ingestion of rapidly and slowly digested starches in healthy young women. British Journal of Nutrition 2005, 94:948-955.
4. Englyst H.N., Kingman S.M., Cummings J.H. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 1992, 46:S33-S50.
5. Guraya H.S., James C., Champagne E.T. Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice starch. Starch/Starke 2001, 53:131-139.
6. Lehmann U., Robin F. Slowly digestible starch-its structure and health implications: a review. Trends in Food Science and Technology 2007, 18:346-355.
7. Mangala S.L., Udayasankar K., Tharanathan R.N. Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation. Food Chemistry 1999, 64:391-396.
8. Nebesny E., Rosicka J., Tkaczyk M. Effect of enzymatic hydrolysis of wheat starch on amylose-lipid complexes stability. Starch/Starke 2002, 54:603-608.
9. Park E.Y., Baik B.K., Lim S.T. Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel. Journal of Cereal Science 2009, 50:43-48.
10. Robin S., Mérinat S., Simon A., Lehmann U. Influence of chain length on α-1,4-D-glucan recrystallization and slowly digestible starch formation. Starch/Starke 2008, 60:551-558.
11. Shin S.I., Kim H.J., Ha H.J., Lee S.H., Moon T.W. Effect of hydrothermal treatment on formation and structural characteristics of slowly digestible non-pasted granular sweet potato starch. Starch/Starke 2005, 57:421-430.
12. Shin S.I., Lee C.J., Kim D.I., Lee H.A., Cheong J.J., Chung K.M., et al. Formation, characterization, and glucose response in mice to rice starch with low digestibility produced by citric acid treatment. Journal of Cereal Science 2007, 45:24-33.
13. Tian Y.Q., Li Y., Jin Z.Y., Xu X.M. A novel molecular simulation method for evaluating the endothermic transition of amylose recrystallite. European Food Research and Technology 2009, 229:853-858.
14. Wang Y., Ding W. Study on digestibility changes of rice starch gels during storage. Journal of Food Science 2005, 26:64-66. (in Chinese).
15. Yuan R.C., Thompson D.B., Boyer C.D. Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines. Cereal Chemistry 1993, 70:81-89.
16. Zhang L.L., Hu X.T., Xu X.M., Jin Z.Y., Tian Y.Q. Slowly digestible starch prepared from rice starches by temperature-cycled retrogradation. Carbohydrate Polymers 2011, 84:970-974.