State Key Laboratory of Rice Biology and Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, IAEA Collaborating Center, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, People's Republic of China.
J Agric Food Chem. 2009 Aug 26;57(16):7552-9. doi: 10.1021/jf900988h.
The hydrolysis of starch is a key factor for controlling the glycemic index (GI). Slow digestion properties of starch lead to slower glucose release and lower glycemic response. Food with high resistant starch (RS) possesses great value for controlling the GI. To elucidate the factors that play a role in slow digestibility, seven rice mutants different in RS contents were selected for comparative studies. The degree of hydrolysis showed highly significant correlation with RS, apparent amylose content (AAC), lipid content (LC), and other starch physiochemical properties in all these materials with different RS contents. The rate of in vitro digestible starch correlated positively with RS, whereas digestibility was affected mostly by lipid content for those mutants with similar RS. Starch-lipid complexes and short chains with degrees of polymerization (DP) of 8-12 strongly influenced starch digestion. The integrity of aggregated starch and the number of round starch granules might influence the digestibility of starch directly.
淀粉的水解是控制血糖指数（GI）的关键因素。淀粉的缓慢消化特性导致葡萄糖释放更慢，血糖反应更低。具有高抗性淀粉（RS）的食物对于控制 GI 具有重要价值。为了阐明在缓慢消化中起作用的因素，选择了 7 种 RS 含量不同的水稻突变体进行比较研究。在所有这些具有不同 RS 含量的材料中，水解程度与 RS、直链淀粉含量（AAC）、脂质含量（LC）和其他淀粉理化性质高度显著相关。体外可消化淀粉的速率与 RS 呈正相关，而对于那些 RS 相似的突变体，消化率主要受脂质含量的影响。淀粉-脂质复合物和聚合度（DP）为 8-12 的短链强烈影响淀粉消化。聚集淀粉的完整性和圆形淀粉颗粒的数量可能直接影响淀粉的消化。
