ArticleFoods (Basel, Switzerland)2022
The Impact of Rice Lipid on In Vitro Rice Starch Digestibility.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 18 citations in OpenAlex.
- Phenolics Distribution in Rice and Their Macromolecular Interactions: A Matrix-Centric Perspective.Foods (Basel, Switzerland) · 2026Review
- Effect of granular and molecular structure of starch on physicochemical properties and digestibility of dough- and mature-stage rice.Food chemistry: X · 2025Article
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
- Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour.Food chemistry: X · 2025Article
- Composition and Biological Activity of Colored Rice-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- The Effect of Protein-Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products.Foods (Basel, Switzerland) · 2025Review
- Comparison of three different in vitro digestion methods for carbohydrates.Journal of food science and technology · 2025Article
- Starch digestion and physiochemical properties of a newly developed rice variety with low glycemic index.Food chemistry: X · 2024Article
- Starch-Based Polysaccharide Systems with Bioactive Substances: Physicochemical and Wettability Characteristics.International journal of molecular sciences · 2024Article
- Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied. In this study, native rice lipids, such as triacylglycerols (TAGs), diacylglycerols (DAGs), phosphatidylcholines (PCs) and lysophospholipids (LPLs), were analyzed using liquid chromatography−mass spectrometry (LC-MS) and correlated with in vitro rice starch digestibility. Most of the tested lipids exhibited a negative correlation with the in vitro starch digestibility with the correlations being more pronounced for LPLs. Removal of lipids from rice flour increased the in vitro starch digestibility. Conversely, a lipid extract addition to rice flour reduced the starch digestibility. Addition of 1% pure lysophosphatidylcholine (LPC)16:0, TAG54:6, DAG36:4 or PC36:2 individually to rice flour reduced starch digestibility by different extents in the order of LPC16:0 > TAG54:6 > PC36:2 > DAG36:4. LPC16:0 was the most abundant lipid among all the assessed lipids in the white rice (milled rice), and addition of 1% LPC 16:0 to rice flour reduced glucose release following three hours of in vitro starch digestion by 7.4%. There may be a scope to breed rice with a lipid composition to reach a desired starch digestibility or simply through addition of certain lipids before cooking the rice.
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