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Foods 2018, 7(8), 128; https://doi.org/10.3390/foods7080128

Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour

Department of Health and Nutrition Care, Faculty of Allied Health Sciences, University of East Asia, Shimonoseki 751-8503, Japan
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Received: 18 June 2018 / Revised: 31 July 2018 / Accepted: 8 August 2018 / Published: 10 August 2018
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Abstract

Adzuki beans are used to prepare foods with glutinous and non-glutinous rice in Japan, and adzuki bean pigments are able to color rice starch a purplish red. This study deals with the adzuki bean extract-dependent suppression of starch digestion of non-glutinous rice flour (joshinko in Japanese), which was gelatinized in boiling water and then cooled to 37 °C. Accompanying the treatment of joshinko with pancreatin, amylose and amylopectin were released from the joshinko particles, and the released amylose and amylopectin were further digested. The adzuki extract suppressed the release and digestion by binding to amylose and amylopectin, which were present in the particles and at the surfaces of the particles. Fatty acids and flavonoids in the adzuki extract contributed to the suppression. In addition, the starch digestion in the joshinko particles appeared to be suppressed if the amylose/fatty acid complexes and amylose/flavonoid and amylopectin/flavonoid complexes, which are poor substrates of α-amylase, surrounded the particles. It is discussed that the suppression was due to the prevention of α-amylase access to the particles. View Full-Text
Keywords: adzuki bean (Vigna angularis); mechanisms of starch digestion suppression; retrograding non-glutinous rice (joshinko); starch/fatty acid complexes; starch/flavonoid complexes adzuki bean (Vigna angularis); mechanisms of starch digestion suppression; retrograding non-glutinous rice (joshinko); starch/fatty acid complexes; starch/flavonoid complexes
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Hirota, S.; Takahama, U. Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour. Foods 2018, 7, 128.

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