Investigation on the multi-scale structure and digestibility of starch in sweet rice wine and its vinasse: Insights from indica and glutinous rice varieties.

Yongqiang Gong, JiaXing Hu, Ting Xie, Hongyu Mou, Shuzhi Xiao, Zihan Yao, Tao Yang

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

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4citing papers in PubMed

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3 · Its place in the literature

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4 citing papers in PubMed.

Sowing Date Regulates Starch Metabolism of Glutinous Rice via Altering High-Temperature Duration to Modify Flavor Compound Composition in Rice Wine.Foods (Basel, Switzerland) · 2026
Article
The Structural and Physicochemical Properties of Isolated Starches from Canna (Gels (Basel, Switzerland) · 2026
Article
Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine.Foods (Basel, Switzerland) · 2026
Article
Nutritional evaluation, characteristic component differences and non-targeted metabolomics analysis of traditional fermented glutinous Rice in four Chinese provinces.Food chemistry: X · 2026
Article

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7 authors.

Yongqiang GongCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

JiaXing HuCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Ting XieCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Hongyu MouCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Shuzhi XiaoCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Zihan YaoCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Tao YangCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Sweet rice wine is a traditional Chinese fermented beverage in which starch serves as the primary fermentation substrate. After sweet rice wine fermentation, low-molecular-weight starch remained in the fermentation mash (IRWS, indica sweet rice wine starch: 390.7 kDa; GRWS, glutinous sweet rice wine starch: 606.3 kDa), whereas higher-molecular-weight starch concentrated in the vinasse (IRVS, indica rice vinasse starch: 6954.9 kDa; GRVS, glutinous rice vinasse starch: 77,499.6 kDa). Compared with cooked rice starch, vinasse starches showed reduced digestibility, with resistant starch contents of IRVS and GRVS increasing from 25.48 % and 16.15 % to 30.88 % and 23.36 %, respectively. Structurally, GRVS retained a branched architecture similar to its native counterpart, whereas IRVS underwent significant structural changes, marked by an increase in long amylopectin branches, and a B +

Indexed as

DigestibilityMulti-scale structureStarchSweet rice wineVinasse

Identifiers

PMID40486058

DOI10.1016/j.fochx.2025.102521

PMCPMC12141839

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