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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 338 - 339 (2page)
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Resistant starch (RS), a type of prebiotic, presents various functions, such as increasing satiety, improving colon environment, blood sugar and insulin response, and reducing and maintaining weight. Most rice cultivars comprise less than 1% of RS, whereas “Dodamssal” (DDS) contains about 10% in white rice. In this study, we aimed to elucidate the starch characteristics in various rice cultivars with different amylose contents developed by the National Institute of Crop Science and enhance use of RS-containing DDS brown rice as a health-promoting low-glycemic-index (GI) food. Non-digestible starches (NDS) and native starches (NS) were isolated from four rice cultivars: Baegokchal (BOC), Ilmi (IM), Mimyeon (MM), and DDS. MM- and DDS-derived NS showed high amylose and low rapidly digestible starch contents as well as high slowly digestible starch and RS proportions. The BOC, IM, and MM starch crystals showed A-type X-ray diffractometry patterns. However, the DDS granules displayed a C-type crystallinity pattern with a predominant B-type and convex spherical shape. All the IM and BOC starches were hydrolyzed, with no remaining NDS residues. MM and DDS NDS showed longer average amylopectin chain length but lower molecular weight and viscosity than the NS. The DDS starch had the lowest digestibility and highest RS content, showing its potential to prevent obesity and hyperglycemia. Roasting conditions, which increase the RS content in DDS, were explored in the 180∼300°C and 10∼30 min ranges. We compared the intermediate-amylose ‘IM’ and high-amylose ‘Goami4’ and ‘DDS’ cultivars. The IM RS content was not significantly different before and after roasting. The Goami4 RS content was significantly higher before roasting and significantly lower at temperatures above 210° ... 전체 초록 보기
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