Structure and digestibility changes of Indica and japonica waxy rice starch during in vitro pre-digestion.

ABSTRACT

The digestion of starch have been of great interest, yet little is known about the structure changes and structure-digestibility relationships of waxy rice starch during digestion. In this study, waxy rice starch from Indica and Japonica cultivars were in vitro pre-digested for different times, and the changes in their structure and properties were investigated, including granule morphology, chain length distribution, short-range ordered structure, crystallinity, thermal properties, and digestibility. Pre-digested Indica and Japonica waxy rice starch had the characteristics of porous starch, showing similar surface erosion and pores. With the prolongation of pre-digestion time, the amylose content decreased by 0.74 %-2.69 %, the proportion of amylopectin short A chain (DP6-12) and B1 chain (DP13-24) decreased, and the proportion of long B2 (DP25-36) and B3 chain (DP ≥ 37) increased, especially in pre-digested Indica waxy rice starch. The short- and long-range ordered structure of pre-digested starch increased, manifested by an increase in the absorbance ratio at 1047/1022 cm-1, a decrease at 1022/995 cm-1, and an increase in relative crystallinity, leading to higher gelatinization temperature and enthalpy. Pre-digested waxy rice starch had a reduced rapidly digestible starch of 18.27 %-33.93 % and an increased resistant starch of 29.51 %-41.32 %, which will be applied in functional starch and healthy starchy foods.