Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

A novel rice germplasm <i>sbeIIb</i>/<i>Lgc1</i> producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a...

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Autores principales:	Zhiyuan Li, Dongshu Guo, Xiao Li, Zhaocheng Tang, Xitie Ling, Tiantian Zhou, Baolong Zhang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Oryza sativa</i> L. rice flour heat-moisture treatment in vitro digestibility resistant starch Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/73652f4149bd49aeb41e4a1137a3e725
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spelling	oai:doaj.org-article:73652f4149bd49aeb41e4a1137a3e7252021-11-25T17:32:39ZHeat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice10.3390/foods101125622304-8158https://doaj.org/article/73652f4149bd49aeb41e4a1137a3e7252021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2562https://doaj.org/toc/2304-8158A novel rice germplasm <i>sbeIIb</i>/<i>Lgc1</i> producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of <i>sbeIIb</i>/<i>Lgc1</i> rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in <i>sbeIIb</i>/<i>Lgc1</i> rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of <i>sbeIIb</i>/<i>Lgc1</i> rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of <i>sbeIIb</i>/<i>Lgc1</i> rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.Zhiyuan LiDongshu GuoXiao LiZhaocheng TangXitie LingTiantian ZhouBaolong ZhangMDPI AGarticle<i>Oryza sativa</i> L.rice flourheat-moisture treatmentin vitro digestibilityresistant starchChemical technologyTP1-1185ENFoods, Vol 10, Iss 2562, p 2562 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Oryza sativa</i> L. rice flour heat-moisture treatment in vitro digestibility resistant starch Chemical technology TP1-1185
spellingShingle	<i>Oryza sativa</i> L. rice flour heat-moisture treatment in vitro digestibility resistant starch Chemical technology TP1-1185 Zhiyuan Li Dongshu Guo Xiao Li Zhaocheng Tang Xitie Ling Tiantian Zhou Baolong Zhang Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice
description	A novel rice germplasm <i>sbeIIb</i>/<i>Lgc1</i> producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of <i>sbeIIb</i>/<i>Lgc1</i> rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in <i>sbeIIb</i>/<i>Lgc1</i> rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of <i>sbeIIb</i>/<i>Lgc1</i> rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of <i>sbeIIb</i>/<i>Lgc1</i> rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.
format	article
author	Zhiyuan Li Dongshu Guo Xiao Li Zhaocheng Tang Xitie Ling Tiantian Zhou Baolong Zhang
author_facet	Zhiyuan Li Dongshu Guo Xiao Li Zhaocheng Tang Xitie Ling Tiantian Zhou Baolong Zhang
author_sort	Zhiyuan Li
title	Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice
title_short	Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice
title_full	Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice
title_fullStr	Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice
title_full_unstemmed	Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice
title_sort	heat-moisture treatment further reduces in vitro digestibility and enhances resistant starch content of a high-resistant starch and low-glutelin rice
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/73652f4149bd49aeb41e4a1137a3e725
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Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

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