Impact of butyric acid modification on the structural and functional properties of rice starch
Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primar...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002004 |
| _version_ | 1826935607040933888 |
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| author | Qiaoyan Wu Yang Yang Yue Xu Bing Wang Xiaofei Liu Yan Wang Guang Zhang Xin Bian Chunmin Ma Na Zhang |
| author_facet | Qiaoyan Wu Yang Yang Yue Xu Bing Wang Xiaofei Liu Yan Wang Guang Zhang Xin Bian Chunmin Ma Na Zhang |
| author_sort | Qiaoyan Wu |
| collection | DOAJ |
| description | Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate. |
| first_indexed | 2025-02-17T18:08:14Z |
| format | Article |
| id | doaj.art-7a5bdacb76bb4f40897255b210d7c58f |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2025-02-17T18:08:14Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-7a5bdacb76bb4f40897255b210d7c58f2024-12-13T11:03:20ZengElsevierCurrent Research in Food Science2665-92712024-01-019100874Impact of butyric acid modification on the structural and functional properties of rice starchQiaoyan Wu0Yang Yang1Yue Xu2Bing Wang3Xiaofei Liu4Yan Wang5Guang Zhang6Xin Bian7Chunmin Ma8Na Zhang9College of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCorresponding author. No.1, Xuehai Street, Songbei District, Harbin, Heilongjiang Province, China.; College of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaCorresponding author. College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, 150028, China.; College of Food Engineering, Harbin University of Commerce, Harbin, 150076, ChinaRice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.http://www.sciencedirect.com/science/article/pii/S2665927124002004Rice starchButyric acidEsterificationMultiscale structureFunctional propertiesIn vitro digestibility |
| spellingShingle | Qiaoyan Wu Yang Yang Yue Xu Bing Wang Xiaofei Liu Yan Wang Guang Zhang Xin Bian Chunmin Ma Na Zhang Impact of butyric acid modification on the structural and functional properties of rice starch Current Research in Food Science Rice starch Butyric acid Esterification Multiscale structure Functional properties In vitro digestibility |
| title | Impact of butyric acid modification on the structural and functional properties of rice starch |
| title_full | Impact of butyric acid modification on the structural and functional properties of rice starch |
| title_fullStr | Impact of butyric acid modification on the structural and functional properties of rice starch |
| title_full_unstemmed | Impact of butyric acid modification on the structural and functional properties of rice starch |
| title_short | Impact of butyric acid modification on the structural and functional properties of rice starch |
| title_sort | impact of butyric acid modification on the structural and functional properties of rice starch |
| topic | Rice starch Butyric acid Esterification Multiscale structure Functional properties In vitro digestibility |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002004 |
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