Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation
This research evaluated the effect of fermentation with <i>Lactobacillus plantarum</i> 11122, <i>Lactobacillus casei</i> 23184, and <i>Lactobacillus lactis</i> 1011 on structure, pasting, and in vitro digestion properties of glutinous rice starch varying in TN and...
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2025-01-01
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| author | Dongliang Shao Jigang Zhang Tiantian Shao Yuhui Li Hongkui He Yanli Wang Jintong Ma Runjie Cao Anjun Li Xianfeng Du |
| author_facet | Dongliang Shao Jigang Zhang Tiantian Shao Yuhui Li Hongkui He Yanli Wang Jintong Ma Runjie Cao Anjun Li Xianfeng Du |
| author_sort | Dongliang Shao |
| collection | DOAJ |
| description | This research evaluated the effect of fermentation with <i>Lactobacillus plantarum</i> 11122, <i>Lactobacillus casei</i> 23184, and <i>Lactobacillus lactis</i> 1011 on structure, pasting, and in vitro digestion properties of glutinous rice starch varying in TN and HY genotype, respectively. The results showed that fermentation decreased the weight-average molecular weight and increased the radius of gyration. The short chain was increased by degrading the medium chain (B<sub>2</sub>, DP 24−35) of amorphous in starch, which directly led to the increase of branching degree and rearrangement of the starch chain. LAB fermentation increases the short-range ordered structure, helix structure, and crystallinity by polymerization or interactions of short chains between intermolecular and intramolecular. Furthermore, the pasting characteristic of the fermented starch sample obtained obvious improvement in terms of hydration capacity, including breakdown and setback value. Fermentation facilitated the forming of both slowly digestible starch (17.1–30.79%) and resistant starch (32.3–46.8%) in TN but caused a decline in the content of rapidly digestible starch (25.47–43.6% in TN, 9.36–17.8% in HY). The result of Pearson’s correlation tests and PCA showed the variety of structural and physicochemical of fermentation-treated starch depend highly on the starter culture and starch resources. These results provided new data support for the potential application of modified starch by fermentation with LABs. |
| format | Article |
| id | doaj-art-97d662ece34d4bb09af02d770ee5b607 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Foods |
| spelling | doaj-art-97d662ece34d4bb09af02d770ee5b6072025-08-20T02:12:25ZengMDPI AGFoods2304-81582025-01-0114336710.3390/foods14030367Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria FermentationDongliang Shao0Jigang Zhang1Tiantian Shao2Yuhui Li3Hongkui He4Yanli Wang5Jintong Ma6Runjie Cao7Anjun Li8Xianfeng Du9College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaSchool of Biology, Food and Environment, Hefei University, Hefei 230601, ChinaSchool of Biology, Food and Environment, Hefei University, Hefei 230601, ChinaSchool of Biology, Food and Environment, Hefei University, Hefei 230601, ChinaAnhui Risewell Technology Limited Company, Bozhou 236800, ChinaAnhui Risewell Technology Limited Company, Bozhou 236800, ChinaAnhui Risewell Technology Limited Company, Bozhou 236800, ChinaAnhui Risewell Technology Limited Company, Bozhou 236800, ChinaAnhui Risewell Technology Limited Company, Bozhou 236800, ChinaCollege of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaThis research evaluated the effect of fermentation with <i>Lactobacillus plantarum</i> 11122, <i>Lactobacillus casei</i> 23184, and <i>Lactobacillus lactis</i> 1011 on structure, pasting, and in vitro digestion properties of glutinous rice starch varying in TN and HY genotype, respectively. The results showed that fermentation decreased the weight-average molecular weight and increased the radius of gyration. The short chain was increased by degrading the medium chain (B<sub>2</sub>, DP 24−35) of amorphous in starch, which directly led to the increase of branching degree and rearrangement of the starch chain. LAB fermentation increases the short-range ordered structure, helix structure, and crystallinity by polymerization or interactions of short chains between intermolecular and intramolecular. Furthermore, the pasting characteristic of the fermented starch sample obtained obvious improvement in terms of hydration capacity, including breakdown and setback value. Fermentation facilitated the forming of both slowly digestible starch (17.1–30.79%) and resistant starch (32.3–46.8%) in TN but caused a decline in the content of rapidly digestible starch (25.47–43.6% in TN, 9.36–17.8% in HY). The result of Pearson’s correlation tests and PCA showed the variety of structural and physicochemical of fermentation-treated starch depend highly on the starter culture and starch resources. These results provided new data support for the potential application of modified starch by fermentation with LABs.https://www.mdpi.com/2304-8158/14/3/367starchglutinous ricelactic acid bacteriafermentation modification |
| spellingShingle | Dongliang Shao Jigang Zhang Tiantian Shao Yuhui Li Hongkui He Yanli Wang Jintong Ma Runjie Cao Anjun Li Xianfeng Du Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation Foods starch glutinous rice lactic acid bacteria fermentation modification |
| title | Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation |
| title_full | Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation |
| title_fullStr | Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation |
| title_full_unstemmed | Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation |
| title_short | Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation |
| title_sort | modification of structure pasting and in vitro digestion properties of glutinous rice starch by different lactic acid bacteria fermentation |
| topic | starch glutinous rice lactic acid bacteria fermentation modification |
| url | https://www.mdpi.com/2304-8158/14/3/367 |
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