Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch

In many cultures, rice is let to cool for a while after cooking before being consumed, which results in some retrogradation of the starch. The in vitro digestibility of 16 cooked rice starches after extended cold (4 degrees C) storage, which leads to extensive retrogradation, was investigated from the perspective of their starch molecular fine structure. Size-exclusion chromatography (SEC) and fluorophore-assisted carbohydrate electrophoresis (FACE) were used to characterize the starch chain-length distributions (CLDs) and whole molecular size distributions. The retrograded starch gel network was studied by differential scanning calorimetry and scanning electron microscopy. Pearson correlation analysis with in vitro digestibility revealed that the starch digestion rate was positively correlated with cell size and cell wall thickness within the formed gel network, which was mainly derived from the interactions of amylose short-medium chains and not strongly related to amylopectin molecular structure. This suggests that rather than just altering amylose content, modification of amylose fine molecular structure (e.g. increasing the amount of short-medium amylose chains) can also slow rice starch digestibility.