Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, India.
Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, India.
Carbohydr Polym. 2022 Sep 1;291:119600. doi: 10.1016/j.carbpol.2022.119600. Epub 2022 May 10.
Rice is consumed as staple food by more than half of the world's population. However, it has high glycemic index because of high starch content and is associated with the development of diabetes. Therefore, it is important to devise strategies that could lower the digestibility of rice starch. Keeping this fact into consideration, the present study includes a review of factors that are known to regulate in-vitro digestibility of rice starch. This review also includes an overview of some previous and current in-vitro starch digestion methods along with their advantages and limitations. Regarding factors regulating in-vitro digestibility, physical encapsulation of starch within cell wall/macro-capsule, protein or dietary fibres retard rate of starch digestion. Also, interaction of polyphenols with rice starch results in formation of V-type inclusion complexes, resistant to digestion. This review provides sufficient information that can help food industries to develop suitable strategies for mitigating digestibility of rice starch.
大米是世界上一半以上人口的主食。然而，由于其高淀粉含量，它的血糖指数很高，与糖尿病的发生有关。因此，制定降低大米淀粉消化率的策略非常重要。基于这一事实，本研究综述了已知能调节大米淀粉体外消化率的因素。本综述还概述了一些以前和当前的体外淀粉消化方法及其优缺点。关于调节体外消化率的因素，将淀粉物理包埋在细胞壁/大胶囊内、蛋白质或膳食纤维会减缓淀粉的消化速度。此外，多酚与大米淀粉的相互作用会形成 V 型包合物，从而抵抗消化。本综述提供了足够的信息，可以帮助食品行业制定适当的策略来降低大米淀粉的消化率。
