Formation and in vitro starch digestibility of amylose-lipid complex using cooked rice starch and an emulsified formulation.

This study aimed to investigate amylose-lipid complex (ALC) formation and starch digestibility in cooked rice starches (CRSs) with the addition of 0, 5, and 10 % emulsified formulation (EMF). The addition of EMF did not affect the content of non-starch lipids but tended to increase the content of total lipids and starch lipids. The absorption rate of 995 cm/1022 cm of CRSs increased with the addition of EMF, while that of 1047 cm/1022 cm remained unchanged regardless of the addition of EMF.

Structural characteristics determining starch digestibility in cooked rice complexed with an emulsion formulation.

To evaluate the effects of structural characteristics on amylose-lipid complex (ALC) formation and the starch digestibility of cooked rice grains with the addition of 0, 5, 10, and 20 % emulsification formulation (EMF), both cooked rice (CR) grains with intact structural characteristics and CR slurries with their structural characteristics destroyed were examined. When EMF was added, the surface firmness, adhesiveness and adhesion of the CR grain changed. Depressions associated with ALC formation were observed on the surface of CR grains.

Impact of Rice Bran Oil Emulsified Formulation on Digestion and Glycemic Response to Japonica Rice: An In Vitro Test and a Clinical Trial in Adult Men.

To assess the effect of rice bran oil emulsified formulation (EMF) on cooked rice, a single-arm open clinical trial and in vitro testing for digestion and glycemic response were performed. Fifteen Japanese men consumed 200 g of packed rice, cooked with or without EMF. Blood samples were collected 0, 30, 60, and 120 min post-consumption and analyzed for glucose, insulin, and triglyceride levels.

Starch digestibility of various Japanese commercial noodles made from different starch sources.

To examine the effect of starch variety and structure-related attributes on noodle starch digestibility, cooked Japanese commercial noodles, such as Harusame (mung bean starch), Malony (potato starch) and Udon (wheat flour), were kinetically analyzed during simulated in vitro digestion. The kinetic constant of the homogenized noodle slurry (10.8 × 10-22.

Studies of the texture, functional components and in vitro starch digestibility of rolled barley.

This study aimed to describe the effects of the cooking condition, including water ratio (WR) and soaking time (ST), on the texture of rolled barley, and to evaluate its β-glucan content, total phenol content and in vitro starch digestibility. Rolled barley (75 g) was soaked in 1.5×, 2.

The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain.

To examine the effect of oral digestion step in a simulated in vitro starch digestion model, the digestibility of intact, homogenized and actual chewed cooked rice grains was investigated and analyzed. The kinetics of starch digestibility were calculated from changes in the hydrolysis percent of starch that were achieved during simulated small intestinal digestion stage. Morphological and histological microscopic tissue structures were also examined.

Impact of the degree of cooking on starch digestibility of rice - An in vitro study.

The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch digestibility. Polished rice grains were cooked in boiling water for 10min (partially cooked) and 20min (fully cooked) to obtain samples of different cooking degree.

Impact of structural characteristics on starch digestibility of cooked rice.

To examine the impact of structural characteristics of cooked rice grains on their starch digestibility, a simulated in vitro gastro-small intestinal digestion technique was applied to intact and homogenised cooked rice samples. The starch hydrolysis percentage increased during simulated small intestinal digestion, in which approximately 65% and 24% of the starch was hydrolysed within the first 5min, for homogenised and intact cooked rice, respectively. The kinetic constant of homogenised cooked rice, which was regarded as an estimated digestion rate, was ∼8 times higher than the intact cooked rice.

Microbial conversion of glucose to a novel chemical building block, 2-pyrone-4,6-dicarboxylic acid.

2-Pyrone-4,6-dicarboxylic acid (PDC) is a catabolic intermediate in Sphingobium sp. SYK-6 (previously characterized as Sphingomonas paucimobilis SYK-6), which is a degrader of lignin-derived aromatic compounds. Recently, PDC has been also characterized as a novel starting material for several potentially useful synthetic polymers.