title: Structure characterization and hypoglycemic effects of dual modified resistant starch from indica rice starch.
abstract: Hypoglycemic effects of indica rice resistant starch (IR-RS) were investigated. We prepared IR-RS using a method that combined physical modification and enzyme modification, and the RS content was 47.0%. Differential scanning calorimetry--thermal gravimetric analysis showed that IR-RS have higher enthalpy and less loss of mass than single modified RS, heat-moisture RS and native starch. Scanning electron microscopy revealed that IR-RS displayed more compact spatial structure. IR-RS products displayed a mixture of B-and V-type x-ray diffraction patterns and the cyrstallinity was 51.0%. IR-RS significantly affected body weight, blood glucose, organ indices and serum lipid levels. These results demonstrated that dual modification changed the structure of indica rice starch and affected its digestibility as well as the blood glucose levels of the diabetic mice who consumed it.
authors: College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, China.
authors: Ying
authors: Y
authors: Zhou
authors: College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, China.
authors: Shaohua
authors: S
authors: Meng
authors: College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, China.
authors: Deyi
authors: D
authors: Chen
authors: College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, China.
authors: Xiping
authors: X
authors: Zhu
authors: College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, China. Electronic address: yuanhuaibo001@163.com.
authors: Huaibo
authors: H
authors: Yuan
keywords: Indica rice starch; Physicochemical properties; Preparation; Resistant starch; Type 2 diabetes