ArticleFood chemistry: X2025
Effect of granular and molecular structure of starch on physicochemical properties and digestibility of dough- and mature-stage rice.
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 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Comparative Characterization of the Multiscale Structure, Physicochemical Properties, and In Vitro Digestibility of Starches from Selected Stress-Resistant Rice Varieties.Molecules (Basel, Switzerland) · 2026Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dough-stage rice has been reported to have higher nutritional composition and antioxidant activity. This study aimed to examine the impacts of composition, molecular order of starch granules, amylopectin chain length distribution, and the Molecular Weight (MW) distribution of starch on digestibility and the nutritional quality. Starch granules in dough-stage rice were larger, more dispersed, and higher crystallinity. Starch digestibility was highly correlated with amylose content, B1 chain, crystalline/amorphous lamellar thickness (Lc, La), and the MW of amylose. The Lc and La in dough-stage were not significantly different from mature-stage, suggesting that amylopectin structure had a lesser effect than amylose content. During maturation, short A and long B3 chains decreased, accompanied by an increase in B1 and B2 chains. B1 chain in dough-stage was positively correlated with resistant starch (RS) and slowly available glucose (SAG) but negatively correlated with rapidly available glucose (RAG). Dough-stage rice could be promoted as a healthy grain.
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Registered trials
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