Varietal differences in the effect of rice ageing on starch digestion

Rezvan Azizi, Edoardo Capuano, Ali Nasirpour, Nicoletta Pellegrini, Mohammad Taghi Golmakani, Seyed Mohammad Hashem Hosseini, Asgar Farahnaky

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

The purpose of this study was to provide, for the first time, a comprehensive account of the potential effects of storage (37 °C)on physicochemical properties and digestion behaviour of three highly consumed Iranian rice varieties (Hashemi, Domsiyah and Gohar). After ageing, the content of thiol groups was significantly reduced only in the case of Hashemi. The ageing process did not significantly change the rate and extent of starch digestion in Gohar and Domsiyah, but a clear reduction was observed in Hashemi. The results suggested that the changes in peptide subunit composition contribute to the potential efficiency of ageing for controlling rice digestion behaviour. This study suggests that varietal differences may play a major role in the effectiveness of ageing in modifying rice physicochemical properties and starch digestion dynamics. The results also indicated that starch digestibility didn't follow amylose content level and suggests the importance of other components on rice digestibility.

Original languageEnglish
Pages (from-to)358-366
JournalFood Hydrocolloids
Volume95
DOIs
Publication statusPublished - Oct 2019

Fingerprint

Starch
Digestion
Aging of materials
digestion
starch
rice
physicochemical properties
digestibility
Amylose
thiols
amylose
Sulfhydryl Compounds
Peptides
peptides
Oryza
Chemical analysis

Keywords

  • Ageing
  • In vitro starch digestibility
  • Rice
  • Varietal differences

Cite this

Azizi, Rezvan ; Capuano, Edoardo ; Nasirpour, Ali ; Pellegrini, Nicoletta ; Golmakani, Mohammad Taghi ; Hosseini, Seyed Mohammad Hashem ; Farahnaky, Asgar. / Varietal differences in the effect of rice ageing on starch digestion. In: Food Hydrocolloids. 2019 ; Vol. 95. pp. 358-366.
@article{b115e587dfd14e27958bcdaa6321615b,
title = "Varietal differences in the effect of rice ageing on starch digestion",
abstract = "The purpose of this study was to provide, for the first time, a comprehensive account of the potential effects of storage (37 °C)on physicochemical properties and digestion behaviour of three highly consumed Iranian rice varieties (Hashemi, Domsiyah and Gohar). After ageing, the content of thiol groups was significantly reduced only in the case of Hashemi. The ageing process did not significantly change the rate and extent of starch digestion in Gohar and Domsiyah, but a clear reduction was observed in Hashemi. The results suggested that the changes in peptide subunit composition contribute to the potential efficiency of ageing for controlling rice digestion behaviour. This study suggests that varietal differences may play a major role in the effectiveness of ageing in modifying rice physicochemical properties and starch digestion dynamics. The results also indicated that starch digestibility didn't follow amylose content level and suggests the importance of other components on rice digestibility.",
keywords = "Ageing, In vitro starch digestibility, Rice, Varietal differences",
author = "Rezvan Azizi and Edoardo Capuano and Ali Nasirpour and Nicoletta Pellegrini and Golmakani, {Mohammad Taghi} and Hosseini, {Seyed Mohammad Hashem} and Asgar Farahnaky",
year = "2019",
month = "10",
doi = "10.1016/j.foodhyd.2019.04.057",
language = "English",
volume = "95",
pages = "358--366",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

Varietal differences in the effect of rice ageing on starch digestion. / Azizi, Rezvan; Capuano, Edoardo; Nasirpour, Ali; Pellegrini, Nicoletta; Golmakani, Mohammad Taghi; Hosseini, Seyed Mohammad Hashem; Farahnaky, Asgar.

In: Food Hydrocolloids, Vol. 95, 10.2019, p. 358-366.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Varietal differences in the effect of rice ageing on starch digestion

AU - Azizi, Rezvan

AU - Capuano, Edoardo

AU - Nasirpour, Ali

AU - Pellegrini, Nicoletta

AU - Golmakani, Mohammad Taghi

AU - Hosseini, Seyed Mohammad Hashem

AU - Farahnaky, Asgar

PY - 2019/10

Y1 - 2019/10

N2 - The purpose of this study was to provide, for the first time, a comprehensive account of the potential effects of storage (37 °C)on physicochemical properties and digestion behaviour of three highly consumed Iranian rice varieties (Hashemi, Domsiyah and Gohar). After ageing, the content of thiol groups was significantly reduced only in the case of Hashemi. The ageing process did not significantly change the rate and extent of starch digestion in Gohar and Domsiyah, but a clear reduction was observed in Hashemi. The results suggested that the changes in peptide subunit composition contribute to the potential efficiency of ageing for controlling rice digestion behaviour. This study suggests that varietal differences may play a major role in the effectiveness of ageing in modifying rice physicochemical properties and starch digestion dynamics. The results also indicated that starch digestibility didn't follow amylose content level and suggests the importance of other components on rice digestibility.

AB - The purpose of this study was to provide, for the first time, a comprehensive account of the potential effects of storage (37 °C)on physicochemical properties and digestion behaviour of three highly consumed Iranian rice varieties (Hashemi, Domsiyah and Gohar). After ageing, the content of thiol groups was significantly reduced only in the case of Hashemi. The ageing process did not significantly change the rate and extent of starch digestion in Gohar and Domsiyah, but a clear reduction was observed in Hashemi. The results suggested that the changes in peptide subunit composition contribute to the potential efficiency of ageing for controlling rice digestion behaviour. This study suggests that varietal differences may play a major role in the effectiveness of ageing in modifying rice physicochemical properties and starch digestion dynamics. The results also indicated that starch digestibility didn't follow amylose content level and suggests the importance of other components on rice digestibility.

KW - Ageing

KW - In vitro starch digestibility

KW - Rice

KW - Varietal differences

U2 - 10.1016/j.foodhyd.2019.04.057

DO - 10.1016/j.foodhyd.2019.04.057

M3 - Article

VL - 95

SP - 358

EP - 366

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -