Division of Food and Nutrition, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, South Korea.
Graduate School of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-701, South Korea.
Carbohydr Polym. 2014 Nov 4;112:729-35. doi: 10.1016/j.carbpol.2014.06.065. Epub 2014 Jul 2.
The in vitro digestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (M(w)) of waxy rice starches ranged from 1.1 × 10(8)g/mol to 2.2 × 10(8)g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7%) of long branch chains (DP ≥ 37), and the lowest proportion (19.0%) of short branch chains (DP 6-12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9% to 41.1% and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3%) and Bokok (32.0%) was significantly higher than that of other cultivars (11.3-22.0%).
研究了来自 6 个韩国品种（新山、东进、白壳、华顺、忠北和博苏克）的蜡质米淀粉的体外消化率、分子结构和晶体结构。蜡质米淀粉的分子量（M（w））范围为 1.1×10（8）g/mol 至 2.2×10（8）g/mol。忠北蜡质米淀粉的平均链长（24.3）和长支链（DP≥37）的比例（20.7%）最高，而短支链（DP 6-12）的比例（19.0%）最低。在测试的 6 种蜡质米淀粉中，相对结晶度和 1047/1022 的强度比分别为 38.9%至 41.1%和 0.691 至 0.707。忠北的糊化温度和焓最高。忠北的糊化温度（70.7°C）、回冷值（324 cP）和最终黏度（943 cP）最高，而白壳的峰值黏度（1576 cP）和下降值（1031 cP）最高。忠北的快速消化淀粉（RDS）含量和预期血糖生成指数（eGI）较低，抗性淀粉（RS）含量较高，而华顺的 RDS 含量和 eGI 较高。新山（38.3%）和博克（32.0%）的缓慢消化淀粉（SDS）含量明显高于其他品种（11.3-22.0%）。
