Abstract
A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of sbeIIb/Lgc1 rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in sbeIIb/Lgc1 rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of sbeIIb/Lgc1 rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of sbeIIb/Lgc1 rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.
Highlights
Rice is one of the most important cereal crops worldwide and the processed rice grain, known as white rice, contains mainly starch as its nutritional component [1,2,3]
According to the above results, we demonstrated that when the rice flour mass fraction was 90% and 80%, heat-moisture treatment (HMT) at 120 ◦C for 2 h could further lower the in vitro digestibility of sbeIIb/Lgc1 rice flour, and they were expected to have better performance than native rice flour when used as an ingredient of food for diabetic patients
Our study has demonstrated the feasibility of HMT as a simple approach to enhance the desirable traits of low digestibility and high resistant starch (RS) content in rice flour by taking advantage of the intrinsic properties of sbeIIb/Lgc1 rice
Summary
Rice is one of the most important cereal crops worldwide and the processed rice grain, known as white rice, contains mainly starch as its nutritional component [1,2,3]. It has been reported that B-type starch is less prone to digestion because of its structural properties [10]. The white rice produced by most rice cultivars contains predominately A-type starch [9,11]. RS is defined as a form of starch that is resistant to enzymatic hydrolysis and barely digested in human small intestine; instead, it is fermented in the large bowel by colonic bacteria to produce short-chain fatty acids (SCFAs) that have been proposed to have potential benefits for the health of intestinal tract [10,11]. Because most white rice contains only trace amounts of RS [3,13,14], it is desirable to enhance its RS content which is imperative for preventing diabetes and improving the health status of diabetes sufferers [11,13,15,16]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
