In vitro starch digestibility of milled rice with different amylose content.
The research has investigated the hydrolysis of starch from five rice genotypes developed in Brazil with different amylose levels: low (BRS 358 and Empasc 104, lowland), intermediate (BRS Querência, lowland), and high (BRS Pampa, lowland and upland lineage, AB162641). The milled grains were cooked according to the optimum cooking time of each material and then analyzed for the in vitro starch digestibility (SD). Gastric enzymes activities were simulated at pH 1.2 for 30 minutes and intestinal amylaceous enzymes, at pH 6.8 for 90 minutes at 37 °C. The X-ray diffraction pattern and the relative crystallinity were also evaluated.
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | Anais e Proceedings de eventos biblioteca |
| Language: | English eng |
| Published: |
2020-01-16
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| Subjects: | Arroz, Oryza Sativa, Cultura In Vitro, Amido, Hidrolise, Amilose, Rice, Amylose, In vitro digestibility, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118853 |
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| Summary: | The research has investigated the hydrolysis of starch from five rice genotypes developed in Brazil with different amylose levels: low (BRS 358 and Empasc 104, lowland), intermediate (BRS Querência, lowland), and high (BRS Pampa, lowland and upland lineage, AB162641). The milled grains were cooked according to the optimum cooking time of each material and then analyzed for the in vitro starch digestibility (SD). Gastric enzymes activities were simulated at pH 1.2 for 30 minutes and intestinal amylaceous enzymes, at pH 6.8 for 90 minutes at 37 °C. The X-ray diffraction pattern and the relative crystallinity were also evaluated. |
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