title: Effect of repeated cycled crystallization on digestibility and molecular structure of glutinous Bora rice starch.
abstract: The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product development. The SDS content increased from 18.01±2.11% to 82.81±2.34%. An increase in the resistance to digestion, crystallinity, molecular weight, polydispersity and molecular order was observed in the optimal SDS product. Notably, the FT-IR peak at 947cm-1and XRD peaks at 2θ≈13° and 20° in the optimal SDS product indicated the formation of V-type complexes even without the presence of co-polymers. Birefringence studies showed a loss of typical Maltese cross in the SDS product and revealed a reorientation of crystalline structures within starch granules, suggestive of imperfect crystallite development.
authors.affiliation: Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028, India.
authors.forename: Pallab Kumar
authors.initials: PK
authors.lastname: Borah
authors.affiliation: Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028, India.
authors.forename: Sankar Chandra
authors.initials: SC
authors.lastname: Deka
authors.affiliation: Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028, India. Electronic address: duary@tezu.ernet.in.
authors.forename: Raj Kumar
authors.initials: RK
authors.lastname: Duary
mesh_terms: D003460:Crystallization; D004063:Digestion / Q000502:physiology*; D006801:Humans; D015394:Molecular Structure; D008970:Molecular Weight; D012275:Oryza / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods; D013213:Starch / Q000737:chemistry* / Q000378:metabolism*; D013696:Temperature; D014961:X-Ray Diffraction / Q000379:methods
chemical_list: D013213:Starch
keywords: Glutinous rice; Molecular structure; Repeated cycled crystallization; Slow digestible starch