Structural basis for rice starch multi‐digestible fractions revealed by consecutive reaction kinetics model

• Published in: Journal of the science of food and agriculture Vol. 103; no. 8; pp. 4203 - 4210
• Main Author: Li, Cheng
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.06.2023; John Wiley and Sons, Limited
• Subjects: agriculture; Amylopectin; Amylose; Amylose - chemistry; Binding; Catalysis; catalytic activity; Chains; chain‐length distributions; consecutive reaction digestion kinetics; Correlation; Digestibility; digestible carbohydrates; Digestion; Digestive enzymes; Food; Kinetics; Molecular structure; molecular weight; Oryza - chemistry; Rate constants; Reaction kinetics; Rice; rice starch; short‐term rice starch retrogradation; Starch; Starch - chemistry; starch digestion; starch digestion; short-term rice starch retrogradation; consecutive reaction digestion kinetics; chain-length distributions

BACKGROUND Starch‐based foods (e.g. rice) usually contain multiple starch fractions with distinct digestion rate constants, although their nature is currently unknown. The present study applied the recently developed consecutive reaction kinetics model to fit the in vitro digestion curves for starch...