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High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties
Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used varian...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750951/ https://www.ncbi.nlm.nih.gov/pubmed/35010220 http://dx.doi.org/10.3390/foods11010094 |
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author | Chen, Ming-Hsuan Bett-Garber, Karen Lea, Jeanne McClung, Anna Bergman, Christine |
author_facet | Chen, Ming-Hsuan Bett-Garber, Karen Lea, Jeanne McClung, Anna Bergman, Christine |
author_sort | Chen, Ming-Hsuan |
collection | PubMed |
description | Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality. |
format | Online Article Text |
id | pubmed-8750951 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87509512022-01-12 High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties Chen, Ming-Hsuan Bett-Garber, Karen Lea, Jeanne McClung, Anna Bergman, Christine Foods Article Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality. MDPI 2021-12-30 /pmc/articles/PMC8750951/ /pubmed/35010220 http://dx.doi.org/10.3390/foods11010094 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Chen, Ming-Hsuan Bett-Garber, Karen Lea, Jeanne McClung, Anna Bergman, Christine High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties |
title | High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties |
title_full | High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties |
title_fullStr | High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties |
title_full_unstemmed | High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties |
title_short | High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties |
title_sort | high resistant starch rice: variation in starch related snps, and functional, and sensory properties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750951/ https://www.ncbi.nlm.nih.gov/pubmed/35010220 http://dx.doi.org/10.3390/foods11010094 |
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