title: Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics.
abstract: Digestion-resistant starch (RS) has many physiologic functions. The RS content is measured by enzymatically degrading flour samples according to the method of the Association of Official Analytical Chemists. Experiments have been performed with wheat, corn, and other grains, but there are no data for cooked rice grains in the form ingested by humans. Thus, we investigated a method to measure RS that is suitable for cooked rice grains using rice cultivars that are reported to differentially increase postprandial blood glucose in humans. Using a method for cooking individual rice grains and optimized enzyme reaction conditions, we established an RS measurement method. We also found that the amylopectin crystal condition affects the RS content measured using our method.
authors.affiliation: a Health Care Food Research Laboratories , Kao Corporation , Tokyo , Japan.
authors.forename: Yuuki
authors.initials: Y
authors.lastname: Nakayoshi
authors.affiliation: b Faculty of Agriculture , Niigata University , Niigata , Japan.
authors.forename: Sumiko
authors.initials: S
authors.lastname: Nakamura
authors.affiliation: a Health Care Food Research Laboratories , Kao Corporation , Tokyo , Japan.
authors.forename: Yoji
authors.initials: Y
authors.lastname: Kameo
authors.affiliation: a Health Care Food Research Laboratories , Kao Corporation , Tokyo , Japan.
authors.forename: Daisuke
authors.initials: D
authors.lastname: Shiiba
authors.affiliation: a Health Care Food Research Laboratories , Kao Corporation , Tokyo , Japan.
authors.forename: Yoshihisa
authors.initials: Y
authors.lastname: Katsuragi
authors.affiliation: b Faculty of Agriculture , Niigata University , Niigata , Japan.
authors.forename: Ken'ichi
authors.initials: K
authors.lastname: Ohtsubo
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry; D001786:Blood Glucose / Q000737:chemistry; D003296:Cooking; D004063:Digestion; D006801:Humans; D012275:Oryza / Q000737:chemistry*; D019518:Postprandial Period; D013213:Starch / Q000737:chemistry*
chemical_list: D001786:Blood Glucose; D013213:Starch; D000688:Amylose; D000687:Amylopectin
keywords: amylopectin; cooked rice grain; resistant starch; retrograde; rice