Evaluating the correlation between rice starch treated with parboiling processing and metabolism differs in healthy and diabetic individuals
學生姓名:
陳懿
指導教授:
張正明
學期:
107上
摘 要:
As an important and stable starch food for nearly one half of the global population, rice (Oryza sativa L.). Normally, rice is consumed after polishing. However, polished rice is considered a high glycaemic index (GI) food, as it is digested rapidly. Studies have confirmed that long-term
overconsumption of polished rice is closely associated with hyperglycaemia or type II diabetes. . In particular, the pre-processing strategies have gained considerable interest, providing an option to reduce the starch digestion while simultaneously retaining the nutrients in rice. The semi-crystalline of starch in brown and polished rice was a typical A-type crystalline structure. However, it transformed into a mixture of A-, B- and V-types, after parboiling. In vitro digestion indicated that parboiled rice had a slower digestion rate and equilibrium starch hydrolysis than brown rice, whereas, the polishing process accelerated the starch digestion. The presence of the aleurone layer and pericarp on the surface of parboiled rice might act as barriers to enzymes and limit the starch hydrolysis. Thus, parboiling could significantly decrease the rice digestion and be an optional choice for humans who would benefit from decelerating starch digestion (e.g., sufferers of diabetes or hyperglycaemia). And decreasing the blood glucose response both of diabetic and healthy subjects.
overconsumption of polished rice is closely associated with hyperglycaemia or type II diabetes. . In particular, the pre-processing strategies have gained considerable interest, providing an option to reduce the starch digestion while simultaneously retaining the nutrients in rice. The semi-crystalline of starch in brown and polished rice was a typical A-type crystalline structure. However, it transformed into a mixture of A-, B- and V-types, after parboiling. In vitro digestion indicated that parboiled rice had a slower digestion rate and equilibrium starch hydrolysis than brown rice, whereas, the polishing process accelerated the starch digestion. The presence of the aleurone layer and pericarp on the surface of parboiled rice might act as barriers to enzymes and limit the starch hydrolysis. Thus, parboiling could significantly decrease the rice digestion and be an optional choice for humans who would benefit from decelerating starch digestion (e.g., sufferers of diabetes or hyperglycaemia). And decreasing the blood glucose response both of diabetic and healthy subjects.
碩班專題討論2018_11_28_陳懿--書面報告摘要頁.pdf