Physiochemical properties of rice with contrasting resistant starch content

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Physiochemical properties of rice with contrasting resistant starch content. / Ding, Yi; Huang, Jiajia; Zhang, Ning; Rasmussen, Søren Kjærsgaard; Wu, Dianxing; Shu, Xiaoli.

In: Journal of Cereal Science, Vol. 89, 102815, 09.2019, p. 1-7.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Ding, Y, Huang, J, Zhang, N, Rasmussen, SK, Wu, D & Shu, X 2019, 'Physiochemical properties of rice with contrasting resistant starch content', Journal of Cereal Science, vol. 89, 102815, pp. 1-7. https://doi.org/10.1016/j.jcs.2019.102815

APA

Ding, Y., Huang, J., Zhang, N., Rasmussen, S. K., Wu, D., & Shu, X. (2019). Physiochemical properties of rice with contrasting resistant starch content. Journal of Cereal Science, 89, 1-7. [102815]. https://doi.org/10.1016/j.jcs.2019.102815

Vancouver

Ding Y, Huang J, Zhang N, Rasmussen SK, Wu D, Shu X. Physiochemical properties of rice with contrasting resistant starch content. Journal of Cereal Science. 2019 Sep;89:1-7. 102815. https://doi.org/10.1016/j.jcs.2019.102815

Author

Ding, Yi ; Huang, Jiajia ; Zhang, Ning ; Rasmussen, Søren Kjærsgaard ; Wu, Dianxing ; Shu, Xiaoli. / Physiochemical properties of rice with contrasting resistant starch content. In: Journal of Cereal Science. 2019 ; Vol. 89. pp. 1-7.

Bibtex

@article{bb001457e2814501b6488a9520e20c29,
title = "Physiochemical properties of rice with contrasting resistant starch content",
abstract = "RS2 and RS3 are two of the main resistant starch types in food, and the primary types found in raw and cooked rice respectively. To elucidate the physiochemical determinants for RS2 and RS3 content in rice, this study investigated the fine amylopectin structure, starch granules morphologies and starch pasting properties of nine different rice accessions. The results revealed that not all the accessions showed a decrease in resistant starch after cooking and cooling. Granular size, paste properties, fb1 and fb3 showed a significant negative correlation with RS3, whereas fa showed a significant positive correlation with RS3. RS2 had no significant correlation with granular size, but did have a significant positive correlation with HPV, CPV and fb2. Different rice types could be distinguished by the fine amylopectin structure of DP6-12 and DP13-24 chains. Taken together fa, fb2 and HPV and CPV values may have the potential to be used as indices for distinguishing or characterising rice with different RS2 and RS3 contents.",
author = "Yi Ding and Jiajia Huang and Ning Zhang and Rasmussen, {S{\o}ren Kj{\ae}rsgaard} and Dianxing Wu and Xiaoli Shu",
year = "2019",
month = sep,
doi = "10.1016/j.jcs.2019.102815",
language = "English",
volume = "89",
pages = "1--7",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Physiochemical properties of rice with contrasting resistant starch content

AU - Ding, Yi

AU - Huang, Jiajia

AU - Zhang, Ning

AU - Rasmussen, Søren Kjærsgaard

AU - Wu, Dianxing

AU - Shu, Xiaoli

PY - 2019/9

Y1 - 2019/9

N2 - RS2 and RS3 are two of the main resistant starch types in food, and the primary types found in raw and cooked rice respectively. To elucidate the physiochemical determinants for RS2 and RS3 content in rice, this study investigated the fine amylopectin structure, starch granules morphologies and starch pasting properties of nine different rice accessions. The results revealed that not all the accessions showed a decrease in resistant starch after cooking and cooling. Granular size, paste properties, fb1 and fb3 showed a significant negative correlation with RS3, whereas fa showed a significant positive correlation with RS3. RS2 had no significant correlation with granular size, but did have a significant positive correlation with HPV, CPV and fb2. Different rice types could be distinguished by the fine amylopectin structure of DP6-12 and DP13-24 chains. Taken together fa, fb2 and HPV and CPV values may have the potential to be used as indices for distinguishing or characterising rice with different RS2 and RS3 contents.

AB - RS2 and RS3 are two of the main resistant starch types in food, and the primary types found in raw and cooked rice respectively. To elucidate the physiochemical determinants for RS2 and RS3 content in rice, this study investigated the fine amylopectin structure, starch granules morphologies and starch pasting properties of nine different rice accessions. The results revealed that not all the accessions showed a decrease in resistant starch after cooking and cooling. Granular size, paste properties, fb1 and fb3 showed a significant negative correlation with RS3, whereas fa showed a significant positive correlation with RS3. RS2 had no significant correlation with granular size, but did have a significant positive correlation with HPV, CPV and fb2. Different rice types could be distinguished by the fine amylopectin structure of DP6-12 and DP13-24 chains. Taken together fa, fb2 and HPV and CPV values may have the potential to be used as indices for distinguishing or characterising rice with different RS2 and RS3 contents.

U2 - 10.1016/j.jcs.2019.102815

DO - 10.1016/j.jcs.2019.102815

M3 - Journal article

VL - 89

SP - 1

EP - 7

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

M1 - 102815

ER -

ID: 225175145