Procyanidins Regulatethe Multi-scale Structures and in Vitro Digestibility of Rice Starch during Fermentation
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Abstract:
To regulate the digestibility of fermented rice products, the effects of procyanidins on digestibility and multi-scale structures of rice starch during fermentation were systematically examined by small-angle X-ray scattering, gel penetration chromatography and in vitro simulated digestion. Research results showed that the digestive resistance of rice starch granules increased due to the interactions between the procyanidin and starch molecules during the fermentation process. The resistant starch (RS) content reached 66.85% when the amount of added procyanidins was 8%. During the synergistic fermentation by procyanidins and microbes, procyanidin inhibited the activities of microbial extracellular enzymes and reduced the degrees of starch degradation and disorder of aggregated structure. The procyanidins and starch molecules formed starch-procyanidin-starch complexes, which increased the thickness of the semi-crystalline layer in starch semi-crystalline layered structure, decreased the thickness of the amorphous layer, and raised the degree of compactness of aggregated structures and the proportion of short-range ordered structures on the surface. The starch-procyanidin-starch complexes also allowed the release of procyanidins and inhibition of amylase activity during digestion, which ultimately significantly decreased the digestibility of rice starch. The research results provide a basis for regulating the digestibility of fermented rice products.
