Li Cheng, Yu Wenwen, Gilbert Robert G
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
Foods. 2022 Dec 11;11(24):4012. doi: 10.3390/foods11244012.
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.
全白米是人类食用的主要主食，其淀粉消化率及其在胃肠道中的位置对人类健康起着关键作用。淀粉具有多尺度结构，在大米蒸煮过程中会发生有序-无序转变，这种结构是其消化率的主要决定因素。直链淀粉和支链淀粉链的长度分布是大米淀粉糊化特性的重要决定因素。淀粉链长和分子大小分布是成核和晶体生长速率以及老化过程中分子内和分子间相互作用的重要决定因素。已经开发了许多一级动力学模型来拟合淀粉消化图谱，从而产生了关于熟全米淀粉消化特性结构基础的新信息。在完全糊化和老化状态下大米淀粉的消化过程中，发现了具有不同消化模式的不同淀粉可消化部分，其消化动力学在很大程度上由淀粉精细分子结构决定。总结了当前关于更好地理解熟全米中淀粉消化率的见解和未来方向，指出了通过降低淀粉消化率将全米发展成为更健康食品的方法。
