Evidence map›Paper›PMID 39435453›Full record

ArticleCurrent research in food science2024

Impact of butyric acid modification on the structural and functional properties of rice starch.

Qiaoyan Wu, Yang Yang, Yue Xu, Bing Wang, Xiaofei Liu, Yan Wang, Guang Zhang, Xin Bian, Chunmin Ma, Na Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Qiaoyan WuCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Yang YangCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Yue XuCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Bing WangCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Xiaofei LiuCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Yan WangCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Guang ZhangCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Xin BianCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Chunmin MaCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.
Na ZhangCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.

Indexed as

Butyric acidEsterificationFunctional propertiesIn vitro digestibilityMultiscale structureRice starch

Identifiers

PMID39435453
PMCPMC11491674

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.