High Amylose Research Articles

Glutinous rice gel as all-natural ink supply for extrusion-based food 3D printing – the chemical basis of gel printability

In this study, four varieties of glutinous rice were screened out of 18 varieties as representative model inks. Gel prepared using variety WN9612 of high amylose content displayed high viscosity and large overall print deviation (OPD = 17.4 ± 0.4 %) due to difficulties in extrusion. Printed item by variety 19,415 of medium amylose content showed good printability (OPD = 4.4 ± 0.4 %) and highest hardness (197.5 ± 7.3 N). Similarly good printability was demonstrated by variety 19,416 (OPD = 4.1 ± 0.2 %) containing low amylose content but abundant protein and bound-water. Variety WN9446 lacking protein and moisture created item with fluid structure, lowest gel strength (738.5 ± 20.9 Pa) and standing ability. Therefore, low to medium amylose content rendered suitable viscosity, extrudability and printability of rice gel while non-starchy components predominated water mobility and texture of 3D printed items. This study for the first time establishes theoretical groundwork of selecting glutinous rice varieties with appropriate chemical composition as all-natural materials in 3D printing and food customization.

The Consumption of High-Amylose Rice and its Effect on Postprandial Blood Glucose Levels: A Literature Review

Background/Objectives: Rice is a major staple in the diets of East Asian populations. Numerous meta-analyses have shown an association between high white rice consumption and a higher risk of diabetes. High-amylose rice (varieties with over 25% amylose content) is absorbed more slowly in the gut compared to low-amylose rice, and it results in lower levels of postprandial blood glucose. Various intervention studies have investigated the effects of high-amylose rice consumption on postprandial blood glucose and the glycemic index. The quantity of the research suggests that a comprehensive review of these diverse findings is necessary. Methods and Results: We reviewed 17 clinical trials, most of which showed that high-amylose rice ingestion results in lower postprandial blood glucose levels and glycemic index compared to low-amylose rice diets. Although they differed in their sample size, study design, rice type and quantity, and amylose content, most of these studies suggested that there is a reasonable effect of high-amylose rice consumption on postprandial blood glucose. In particular, the effect on blood glucose suppression tended to be related to the amylose content. However, long-term intake studies are still limited and require further investigation. Conclusions: In conclusion, high-amylose rice shows promise for blood glucose management.

Fine structure of starch biomacromolecules and digestibility: The regulative role of amylose and amylopectin in the digestive hydrolysis of starch in rice

The digestibility of starch in staple foods has rarely been examined at the bio-macromolecular level. This study addresses this by investigating the fine structures of amylose and amylopectin to understand their roles in starch digestibility in cooked white rice. Using the static INFOGEST protocol and oral processing by human volunteers, we assessed the starch digestion characteristics of 13 rice varieties, with amylose and amylopectin chain length distribution being analyzed using size-exclusion chromatography and high-performance anion exchange chromatography, respectively. Kinetic modelling revealed that chewed white rice follows a typical parallel digestion pattern, with rapidly (SF) and slowly digestible starch (SS) being digested simultaneously at distinctly different rates. Amylose content (AC) and amylose weight were significantly and positively correlated with the digestion rate and extent of SS, whereas the digestion rate and extent of SF were closely linked to amylopectin, particularly its short and intermediate chains (degree of polymerization 13–36). Compared to low-amylose rice (AC < 25 %), high-amylose rice exhibited significantly higher SS but with a lower digestion rate, attributed to its higher AC with shorter chains and fewer short to intermediate Ap branches. These findings provide insights into starch structure-digestibility relationships, aiding the development of rice varieties with slower digestion rates.

Heat-treated brown rice starch structure and effect on short-chain fatty acids and mouse intestinal microbiota

Rice with high resistant starch (RS) exhibits the potential to improve glucose metabolism, insulin sensitivity. In this study, using two rice varieties—Samgwang, a medium-amylose rice, and Dodamssal, a high-amylose rice containing RS—we analyzed the composition and molecular structural characteristics of brown rice and its starch and the effects on fasting blood glucose levels, fecal short-chain fatty acid (SCFA), and gut microbiota after 8 weeks of consumption in mice. The amylose content of heat-treated Samgwang (HS) and -Dodamssal (HD) was 21.0 ± 0.2 and 47.5 ± 0.3 %, respectively, while RS contents were 0.8 ± 0.0 and 14.7 ± 1.0 %. HD exhibited a C-type starch crystallinity with a lower proportion of short chains and a higher proportion of long chains compared to HS. HD-fed mice exhibited lower fasting blood glucose levels and the highest SCFA levels in their feces. They also had the highest abundance of Ruminococcus bromii, an RS-degrading bacterium, the highest positive correlation with Faecalicatena fissicatena (r = 0.9), and the highest negative correlation with Lachnoclostridium scindens and Lawsonibacter asaccharolyticus (r = −0.8). Overall, HD consumption can improve glucose metabolism by increasing intestinal SCFA production and can serve as a prebiotic dietary ingredient to improve obesity and diabetes.

How sorghum starch structural properties affect its resistance to cooking in baijiu brewing

The Chinese liquor baijiu is made from fermented sorghum grain. During fermentation, the cooking resistance (starch leaching rate) is an important factor for both baijiu producers and sorghum breeders, to select and breed suitable sorghum varieties. The factors and mechanisms which affect this resistance are not well understood. To investigate this, fifteen brewing sorghum varieties were used for brewing, with sampling over cooking time. The components, starch molecular structure and particle morphology of these samples were characterized and correlated with cooking parameters. In this study, high crystallinity and gelatinization enthalpy in sorghum grains were found to reduce cooking resistance by enhancing swelling power to break the seed coat and cell wall. This is the opposite of what happens in other cereal grains. High protein content, high particle size and high amylose content are the main factors for improving cooking resistance, which occurs by the formation of a cross-linked 3D structure and reduced water absorption to inhibit gelatinization. Both the average and the distribution of chain lengths of amylopectin and amylose are important factors affecting cooking resistance because, among other things, of their influence on crystal structure. This information might help manufacturers select and breed sorghum varieties which have optimal behavior for a given brewing method.

Physicochemical and Structural Properties of Resistant Starch Prepared from Tacca Tuber Starch using Autoclaving-Cooling and Acid Hydrolysis Treatments

Tacca tuber (Tacca leontopetaloides) is a neglected and underutilized plant species. Recently, tacca tuber has been studied as a food plant source of high-amylose starch, so it has the potential to be developed into resistant starch (RS), especially type-3 RS (RS3). RS3 can be prepared through the autoclave-cooling (AC) process, but the RS produced is not optimal. Further increase in RS can be obtained through hydrolysis of citric acid (AH). Until now, systematic knowledge about the preparation method and characterization of RS3 produced from tacca tuber starch through the AC-AH process remains unavailable. This study aims to determine the physicochemical properties and structure of RS3 from tacca tuber starch made through the AC-AH process. Tacca tubers were obtained from the Garut coast, Indonesia. They were first extracted to obtain starch and then processed using the AC process to make RS3. The acquired RS3 was hydrolyzed using AH at various concentrations and hydrolysis times. The results showed that all treatments did not affect the proximate composition, except for water content. Significant effects were observed on amylose and RS levels. The swelling power, solubility, water holding capacity, oil holding capacity and color profile of RS3 also significantly changed. The morphology of RS3 was deformed, accompanied by a change in its crystal structure to a combination of B and V types. This alteration was followed by an increase in the relative crystallinity and thermal profile, while the paste profile decreased significantly. In conclusion, all preparation methods affected the physicochemical properties and structure of RS3 from yam starch, except for the proximate composition. AC-AH treatment with 0.3 M citric acid for 4 h is recommended for preparing RS3 because it produces the highest RS content. The acquired RS3 has the potential to be applied in products that require good paste stability, and have health benefits. HIGHLIGHTS Tacca tuber is a neglected and underutilized plant species, a potential source of high amylose starch to be developed into resistant starch type-3 (RS3). Autoclaving-cooling (AC) and citric acid hydrolysis (AH) treatments produced 32.40 % RS3. RS3 has an irregular, rough and agglomerate morphological structure. The crystal structure of RS3 is a combination of types B and V, with a relative crystallinity of 24.38 - 45.94 %. AC-AH treatment with 0.3 M citric acid for 4 h is recommended in preparing RS3 because it results in the highest RS content. GRAPHICAL ABSTRACT

Enhancing grape preservation: The synergistic effect of curry leaf essential oil in buckwheat starch-chitosan composite coatings

A novel edible composite coating composed of buckwheat starch (BS) and chitosan (CH) with varying levels of curry leaf essential oil (CLEO) was synthesized in the present study. Initially, starch was extracted from buckwheat groats, and its proximate analysis revealed a high amylose content (21.91 ± 0.32%), which makes it an excellent base material for coating formation. The composite coatings were created by blending BS and CH with CLEO in different concentrations. The coatings underwent a comprehensive evaluation, including physico-chemical, functional, thermal analyses, and microstructural characterization. Cytotoxicity tests on human cell lines (Caco-2) confirmed that the coatings were non-toxic. Among the various formulations, the coating with 2.0% CLEO (referred to as F5) exhibited the highest antimicrobial activity, maximum antioxidant properties, and the lowest water solubility. Following this, the coatings were applied to green grapes (Vitis vinifera) via dip coating technique. The performance of coatings was assessed by storing the grapes under room temperature (25 ± 1 °C) and refrigeration conditions (4 ± 1 °C). From visual appearance and physio-chemical tests, it was concluded that the F5 coating was potentially active in extending the shelf life of grapes to 12 days at room temperature and to 20 days under refrigeration storage. Overall, the BS-CH-CLEO composite coating emerges as a refined and eco-conscious bioactive packaging solution, elegantly extending the shelf life of grapes while providing both sustainability and cost-efficiency.

Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties

Photooxidation is one of the green technologies that can be used to modify starch. This process produces oxidized starch which induces alterations in the starch structure and functional properties. Photooxidation of starch can be influenced by hydrogen peroxide concentration, exposure time, slurry concentration, ultraviolet (UV) intensity, addition of lactic acid, and temperature. This study aims to evaluate the effect of photooxidation exposure time on the chemical, functional, structural, and morphological properties of cassava starch. Cassava starch was modified using a UV catalysator reactor and treated with photooxidation using a combination of hydrogen peroxide and UV irradiation for 15, 30, and 45 min. The result showed that the longer exposure time produced starch with higher amylose, carboxyl contents, solubility, water absorption capacity, oil absorption capacity, and color L*. Moreover, the longer time of the photooxidation process caused a decrease in the pH value, swelling power, and pasting properties. Photooxidation decreased the relative crystallinity values and damaged the granule morphology of the modified cassava starch. These results showed that photooxidation successfully modified cassava starch.

Removal of internal lipids enhances the effect of proanthocyanidins on maize starch retrogradation

Internal lipids of normal amylose (NMS) and two high amylose (HMS56, HMS72) maize starches were removed to investigate the effect of proanthocyanidins (PA) on starch short-term (1 d) and long-term (21 d) retrogradation. Removal of internal lipids decreased the degree of retrogradation in PA-starch complexes after 1 d and 21 d retrogradation. The relative crystallinity (RC) of PA-NMS, PA-HMS56 and PA-HMS72 without internal lipid complexes after short-term retrogradation decreased by 5.46 %, 6.47 % and 7.52 % when the addition of PA was 10 %, respectively, compared with corresponding samples without PA. Compared with PA-native starch complexes, PA-starch without internal lipids complexes had lower correlation length (ξ) and tended to form smaller polymeric assemblies suggesting that the size of aggregates growing within gels was decreased because more PA molecules impeded the reformation of ordered starch structures. Removal of internal lipids exposed hydrogen bonds and the cavities of amylose, promoting the interaction between PA and amylose and more formation of PA-amylose complexes, which in turn reduced amylose available for crystal nucleus formation delaying retrogradation. Overall, retrogradation could further slow down by PA after internal lipid removal, which provided a new perspective for enhancing the modification effect of PA on starch.

Varietal differences in the yield and quality of noodles produced from early-season rice and associated crop traits

Abstract Early-season rice often faces limited market competition due to its lower quality, which diminishes farmers' incentives to cultivate it. Developing specific early-season rice varieties tailored for rice noodle production represents a practical solution to this challenge. However, limited information exists on the varietal differences regarding the yield and quality of noodles produced from early-season rice and their determinants. To address this gap, this study conducted field experiments with 15 early-season rice varieties during 2022 and 2023. The results revealed significant varietal differences in rice noodle yield per unit of land area and cooking and eating (texture) qualities of the noodles, with the variety Zhuliangyou 4024 standing out for its ability to produce rice noodles that are both high yielding and of superior cooking and eating qualities. Correlation analysis showed the yield of rice noodles per unit of land area was significantly related to grain yield per unit of land, which in turn was linked to grain weight. Additionally, the analysis showed the cooking loss rate of rice noodles and their chewiness were significantly correlated with both amylose and amylopectin content, whereas the hardness, springiness, and resilience of cooked rice noodles were significantly correlated only with amylose content. However, partial correlation analysis indicated that all these quality traits were significantly correlated solely with amylose content when controlling the influence of other chemical properties. These findings indicate that selecting early-season rice varieties with high grain weight and high amylose content can lead to the production of high-yield and high-quality rice noodles.

Editing of the soluble starch synthase gene MeSSIII-1 enhanced the amylose and resistant starch contents in cassava

Foods with high amylose and resistant starch (RS) contents have great potential to enhance human health. In this study, cassava soluble starch synthase MeSSIII-1 gene mutants were generated using CRISPR/Cas9 system. The results showed that the storage roots of messiii-1 mutants had higher contents of amylose, RS, and total starch than those in CK. The rates of small and large-sized starch granules were increased. Additionally, amylopectin starch in messiii-1 mutants had a higher proportion of medium- and long- chains, and a lower proportion of short-chains than those in CK. The onset, peak, and conclusion temperatures of starch gelatinization in messiii-1 mutants were significantly lower than those in CK, and the peak viscosity, trough viscosity and final viscosity all increased. MeSSIII-1 mutation could increase the contents of sucrose, glucose, and fructose in cassava storage roots. We hypothesize that these soluble sugars serve a dual role: they provide the necessary carbon source for starch synthesis and act as sugar signals to trigger the transcriptional reprogramming of genes involved in starch biosynthesis. This process results in a collective enhancement of amylose, RS, and total starch contents, accompanied by changes in starch granule morphology, fine structure, and physicochemical properties.

Investigation of physicochemical properties and structure of ball milling pretreated modified starch-ferulic acid complexes

In this study, the formation mechanism, physicochemical properties, and intermolecular interactions of ball milling pretreated high amylose corn starch (HACS)-ferulic acid (FA) complexes were elucidated by density functional theory (DFT) calculations, and examined their structural and digestive properties. The results showed that the average molecular weight decreased to 92.155 kDa during ball milling pretreatment. The complexation degree of the ball milling pretreated HACS-FA complexes was increased, the relative crystallinity was increased by 11.74 %, and the short-range ordering was significantly improved. Notably, the content of single helix and double helix showed an increasing trend, indicating that HACS-FA complexes had a more compact V-type structure, which corresponded to a 22.39 % increase in resistant starch. DFT calculations further showed that the intermolecular interactions between HACS and FA were mainly hydrophobic, hydrogen bonding, and van der Waals forces. This study is expected to provide a new method for the efficient preparation of HACS-FA complexes.

Glycemic response to high amylose, fibre rich red rice meals and in vitro antihyperglycemic properties of prebiotic enriched fermented red rice beverage

Glycemic response to high amylose, fibre rich red rice meals and in vitro antihyperglycemic properties of prebiotic enriched fermented red rice beverage

Fabrication and characterization of novel curcumin-loaded thermoreversible high amylose maize starch emulsion gel

This study developed a novel thermoreversible emulsion gel system based on high amylose maize starch (HAMS) and investigated the impact of the oil-to-water ratio on its physicochemical properties and encapsulation performance (using curcumin as model guest molecule). Electron microscopy showed a tightly porous network structure of the HAMS-based emulsion gels. Thermal results revealed a sol-gel transition occurring in the range of 59.41 to 67.64 °C for the prepared emulsion gels. Rheological analysis suggested that all samples displayed shear-thinning behavior and HAMS-based emulsion gels exhibited typical gel-like behavior with the gel strength bolstered by higher aqueous phases. Particle size analysis showed that droplet size of emulsion gel decreased from 245 to 184 nm with increased starch aqueous phase content. Texture profile analysis indicated enhanced strength, hardness, and chewiness of the emulsion gel with increased aqueous phases. Curcumin encapsulation efficiency in the HAMS-based emulsion gel also improved with higher aqueous phase content, reaching up to 93.82 %, which attributed to the smaller droplets caused increased interfacial area. The novel HAMS-based emulsion gel system showed considerable encapsulation capacity and desirable mechanical properties. It provided valuable insights into the application of starch-based emulsion gels in food and medical area.

Chemometrics analysis of the flow and thermal properties of cardaba banana starch.

Starch from a non-conventional source such as cardaba banana is relatively underexplored compared to conventional sources such as potato, maize or tapioca. Its high amylose content, however, suggests its suitability for specific industrial uses. Understanding the flowability, rheology and thermal properties of cardaba banana starch could lead to its novel application in food product formulation and pharmaceutical industry. Therefore, the present study aimed to examine the effect of modification on the bulk material characterization (powder flowability), granule size and shape (measured by light microscope), rheology and thermal properties of cardaba banana starch. The flowability of cross-linked starch was affected significantly by the granule size (105 892.7 μm), shape (circularity 0.78) and compressibility (0.20), making it a more free-flowing powder than other starch powders. The rheological behavior of the starch paste revealed that the Herschel-Bulkley model best predicts the rheological behavior with the highest coefficient of determinant (R2 > 0.9). Cross-linked Cardaba banana starch with an excellent characteristic will find good application in food products that require free-flowing behavior. © 2024 Society of Chemical Industry.

Exploring the health benefits of high amylose wheat phenolic extract in human endothelial cell model: Inhibitory effects on endothelial activation

Newly developed high amylose durum wheat genotypes, characterized by a high content of resistant starch, is gaining interest as a healthy ingredient for functional food. The objective of the present study was to investigate the effects of Svevo high amylose phenolic extracts (HAPE) on endothelial activation, the first obligatory step of the atherosclerotic process, investigating the underlying mechanisms of action. To this aim, human microvascular endothelial cells were treated with HAPE (1–10 μg/mL) and then challenged with the pro-inflammatory and pro-atherogenic cytokine TNF-α. Endothelium-leukocyte adhesion, the expression of endothelial inflammatory mediators, intracellular reactive oxygen species (ROS) levels and the activation of nuclear factor (NF)-κB were evaluated by multiple assays. The results showed that, HAPE, already at 5 μg/mL, suppressed the TNF-α stimulated expression of endothelial adhesion molecules as well as the adhesion of leukocytes to endothelial cells by more than 50% in comparison with TNF-α alone. These effects were associated with a significant (p < 0.05) reduction of intracellular ROS levels and NF-κB activation. In summary, our findings underscore the potential of Svevo high amylose as a functional food able to blunt endothelial activation, by inhibiting the concerted expression of endothelial markers involved in leukocyte recruitment and early atherogenesis.

The physicochemical, functional, and pasting properties of Moringa oleifera leaf powder from different leaf stalk colors

ABSTRACT Moringa oleifera (MO) leaf powder (MOLP) is functional, and its composition affects its use. The MO tree has different colors i.e. white, green, and red. This study aimed to evaluate MOLP physicochemical, functional, and pasting properties based on the leaf stalk color as the basis for their suitable use in food products. Leaf stalk color slightly affect characteristics, with typical high protein, dietary fiber, and ash, but low starch and fat. MOLP has high soluble dietary fiber, high amylose starch, and significant amounts of phenolics and flavonoids. Chlorophyll is the abundant pigment followed by β carotene. MOLP is rich in essential amino acids with methionine is a limiting essential amino acid. MOLP has almost equal saturated and unsaturated, and rich in essential fatty acids. Low starch and high fiber affect pasting properties, exhibiting low viscosity and gelatinization temperature, but high stability. Low solubility of MOLP is a challenge to improve.

Controlling high amylose corn starch modulates the structural features and digestive properties of rice noodles

Using traditional technology to prepare rice noodles with low starch digestibility and good edible quality is still a great challenge. Pretreated high amylose corn starch (P-HACS) was used to modulate the internal structure and digestive properties of rice noodles and maintain the texture properties of rice noodles. With the addition of P-HACS increased to 20%, the hardness, gumminess, and chewiness of the rice noodles decreased by 48.10%, 52.98%, and 67.02%, respectively. Notably, at an addition ratio of 20% P-HACS, the rice noodles were difficult to form, which may be attributed to their weakening network structure. X-ray diffraction and Fourier transform infrared spectroscopy revealed that replacing rice flour with P-HACS enhanced the B-type crystal and short-range ordered structure of rice noodles. With an addition ratio of 5%–20% P-HACS, the resistant starch (RS) content of rice noodles increased by 30.56%–79.17%, respectively, which mainly resulted from B-type crystals assembled by P-HACS starch chains. Interestingly, there was no significant (p > 0.05) difference in the RS content of rice noodles between 20% and 15% P-HACS. Therefore, the addition of 15% P-HACS was found to be the optimal approach for preparing rice noodles with low starch digestibility.

O88 REDUCTION IN SYSTOLIC BLOOD PRESSURE FOLLOWING DIETARY FIBRE INTERVENTION IS DEPENDENT ON BASELINE GUT MICROBIOTA COMPOSITION

Background/Objective: Dietary interventions high in fibre have been shown to lower blood pressure (BP). This effect is via the gut microbiota, via fermentation of fibre and production of metabolites called short-chain fatty acids (SCFAs). Not all patients respond to dietary fibre interventions for unclear reasons. We aimed to determine if we can identify fibre-responders based on their gut microbiota and production of SCFAs. Methods: We performed a phase II cross-over placebo-controlled randomised clinical trial in untreated hypertensive patients. Twenty treatment-naive participants with hypertension received 40 g per day of fermentable fibre delivered as acetylated and butyrylated high amylose maize starch (HAMSAB) or the placebo for 3 weeks. Blood pressure was monitored at baseline and endpoint by ambulatory BP monitoring, with those experiencing a reduction of ≥2 mmHg in systolic BP classified as responders. The microbiota was determined by sequencing the V4-V5 region of the 16S rRNA gene in baseline stool samples. The relationship between baseline gut microbiota and response to dietary intervention was assessed with the MaAsLin2 package. Plasma SCFAs levels were quantified by mass spectrometry. Results: We observed a placebo-subtracted mean 24-hour systolic BP of –6.1 mmHg (p=0.03, reported in Jama et al., 2023 Nature Cardiovascular Research), with 14 (70%) individuals classified as responders and 6 (30%) as non-responders. Genera significantly enriched in responders included Dialister (β=1.29, q=1.921x10-134), Coprococcus (β=1.26, q=3.282x10-121), Bifidobacterium (β=1.67, q=1.11x10-81), Ruminococcus (β=0.161, q=1.11x10-8), and Roseburia (β=0.82, q=4.275x10-2). Responders also produced higher levels of the SCFAs butyrate (mean±SEM, non-responders 4.95±2.4 vs responders 51.15±14.7, p=0.0096), but no difference in other SCFAs. Conclusions: Participants who experienced a decrease in systolic BP following a dietary fibre intervention had increased bacterial genera known to contain species that produce SCFAs (Bifidobacterium, Roseburia, Ruminococcus) at baseline, and were able to produce more butyrate. These data suggest that baseline microbiota composition contributes to the response to dietary fibre intervention trials in people with hypertension, likely via increased capacity to produce butyrate.

Multiomics of a rice population identifies genes and genomic regions that bestow low glycemic index and high protein content

To counter the rising incidence of diabetes and to meet the daily protein needs, we created low glycemic index (GI) rice varieties with protein content (PC) surpassing 14%. In the development of recombinant inbred lines using Samba Mahsuri and IR36 amylose extender (IR36ae) as parental lines, we identified quantitative trait loci and genes associated with low GI, high amylose content (AC), and high PC. By integrating genetic techniques with classification models, this comprehensive approach identified candidate genes on chromosome 2 (qGI2.1/qAC2.1 spanning the region from 18.62 Mb to 19.95 Mb), exerting influence on low GI and high amylose. Notably, the phenotypic variant with high value was associated with the recessive allele of the starch branching enzyme 2b (sbeIIb). The genome-edited sbeIIb line confirmed low GI phenotype in milled rice grains. Further, combinations of alleles created by the highly significant SNPs from the targeted associations and epistatically interacting genes showed ultralow GI phenotypes with high amylose and high protein. Metabolomics analysis of rice with varying AC, PC, and GI revealed that the superior lines of high AC and PC, and low GI were preferentially enriched in glycolytic and amino acid metabolisms, whereas the inferior lines of low AC and PC and high GI were enriched with fatty acid metabolism. The high amylose high protein recombinant inbred line (HAHP_101) was enriched in essential amino acids like lysine. Such lines may be highly relevant for food product development to address diabetes and malnutrition.