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Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains.
- Source :
-
International Journal of Biological Macromolecules . Aug2021, Vol. 184, p530-537. 8p. - Publication Year :
- 2021
-
Abstract
- Rice is sometimes fermented with microorganisms to develop health-promoting foods, but the contribution of a short-term fermentation (a necessary step for fermented rice cake-preparation) to properties of rice starch is not resolved yet. The effects of microorganism fermentation with different amount of starter cultures on multi-scale structures and digestibility of rice starch were investigated. The amount of starter cultures significantly affected structures and digestibility of fermented starch. The fermentation with a lower amount of starter cultures induced starch degradation (corrosion of starch granules, reduction of lamellar orders and compactness, decrease in crystallinity, double helix, short ranger-ordered structures, and molar mass) and a slightly reassembly, which increased the content of slowly digestible starch (SDS). While, the fermentation produced more starch fractions with Mw between 0.60 × 107 g/mol and 1.50 × 107 g/mol as the amount of starter cultures increased, and these starch molecules tended to reassemble and form more ordered multi-scale structures including double helical and short range-ordered structures, starch lamellar orders and compactness, which elevated SDS content. The SDS content of fermented starchy foods could be improved via controlling starch reassembly and multi-scale ordered structures through modulating the amount of starter cultures during fermentation. [ABSTRACT FROM AUTHOR]
- Subjects :
- *RICE starch
*CAKE
*FERMENTED foods
*LACTOBACILLUS
*MOLAR mass
*STARCH
*YEAST
Subjects
Details
- Language :
- English
- ISSN :
- 01418130
- Volume :
- 184
- Database :
- Academic Search Index
- Journal :
- International Journal of Biological Macromolecules
- Publication Type :
- Academic Journal
- Accession number :
- 151556525
- Full Text :
- https://doi.org/10.1016/j.ijbiomac.2021.06.069