Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 155, Issue -, Pages 226-232Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.03.203
Keywords
Colored brown rice; Cooking mode; Structural/digestion features
Funding
- National Key Research and Development Program of China [2018YFD0400802]
- National Natural Science Foundation of China [31701637]
- China Postdoctoral Science Foundation [2018M642865]
- Young Elite Scientists Sponsorship Program by China Association for Science and Technology [2018QNRC001]
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Colored brown rice shows better health benefits than polished rice, and there is great interest in the design of demanded cooking manners for brown rice. This investigation concerns how the change of cooking mode can slow starch digestion of colored brown rice by inspecting mainly starch structural changes during cooking. Compared to cooking Mode 1, the soaking of Mode 2, at higher temperature, probably enhanced water diffusion into rice matrices, thus strengthening starch lamellae without apparently altering rice morphology and ordered structures such as starch polymorphs and helices. The followed heating of Mode 2, with reduced time, more sufficiently disrupted rice structures, causing less prominent nonperiodic molecular organizations. At the final cooking stage, the braising of Mode 2, having faster temperature reduction for prolonged time, leading to similar rice morphology, reduced molecular orders (e.g., helices) and probably denser amorphous regions of nonperiodic organizations. Such features tended to increase packing density of molecular chains (mainly starch) in rice matrices, thus slowing the enzyme diffusion in rice matrices and associated binding and catalysis events. In this way, a reduced starch digestion rate and increased resistant starch (RS) and slowly digestible starch (SDS) were seen for the rice following Mode 2 cooking. (C) 2020 Elsevier B.V. All rights reserved.
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