Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility-Reference-Cited by-同舟云学术

Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility

Published:2021 Issue:22 Volume:12 Page:11547-11556
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Shen Yi¹²,Wu Dianxing¹³,Fogliano Vincenzo²^ORCID,Pellegrini Nicoletta²⁴^ORCID

Affiliation:

1. State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, PR China

2. Food Quality and Design Group, Wageningen University & Research, P. O. Box 17, 6700 AA Wageningen, The Netherlands

3. Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya, 572025, PR China

4. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, 33100, Italy

Abstract

The amount and distribution of rice endosperm lipids can influence starch digestibility and nutritional properties of white rice.

Funder

China Scholarship Council

Ministry of Agriculture of the People's Republic of China

Science and Technology Department of Zhejiang Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO03039F

Reference40 articles.

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5. Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties

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