Harvesting Time Modulates Starch Structure, Physicochemical Properties and In Vitro Digestibility of Wuyoudao4 Japonica Rice.

Yiming Wei, Fanchong Ren, Jiayu Cui, Ming Gao, Fei Jia, Xiaowei Zhang, Yapeng Fang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Yiming WeiSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Fanchong RenSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Jiayu CuiSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Ming GaoWilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai 200137, China.

Fei JiaCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.ORCID 0000-0002-4444-1786

Xiaowei ZhangSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Yapeng FangSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Funding

National Key Research and Development Program of China 2023YFF1104300Taishan Scholar Foundation of Shandong Province tsqn202408082

6 · The paper itself

Abstract

Harvesting time is an important but insufficiently characterized factor affecting rice starch structure and digestibility. Wuyoudao4 (WYD4) rice was harvested weekly from 45 to 87 days after heading to investigate changes in starch structure, physicochemical properties, and in vitro digestion. With delayed harvesting, starch crystallinity of cooked rice decreased from 6.27% to 4.97%, while total amylase and α-amylase activities increased significantly. Rice flour particle size (D10 and D90) was reduced after mid-harvest, indicating improved enzyme accessibility. Consequently, starch digestibility at 120 min increased from 80.53% (week 1) to 95.60% (week 7). Kinetic analysis confirmed a single-stage digestion mechanism, with enzyme binding as the rate-limiting step and higher digestion extent at later harvest time. These results demonstrate that harvest time modulates rice starch digestibility through coordinated changes in crystallinity, enzymatic activity, and particle accessibility, providing new mechanistic insight into harvest-dependent starch digestion behavior.

Indexed as

harvest timein vitro digestibilityphysicochemical propertiesstarch structure

Identifiers

PMID42073195

DOI10.3390/foods15081307

PMCPMC13114265

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