The impact of rice protein and lipid on \u3cem\u3ein vitro\u3c/em\u3e rice starch digestibility

Abstract

The influence of rice proteins and lipids on rice starch digestibility is studied in this thesis. An in vitro starch digestibility assay was optimised using rat intestinal acetone powder and blood glucose meter. High performance liquid chromatography (HPLC) and liquid chromatography mass spectrometry (LCMS) were used to estimate individual proteins and lipids. Addition of rice albumin, globulin, glutelin, prolamin, triacylglycerol and lysophospholipid to rice flour decreased in vitro starch digestibility. Parboiling altered in vitro starch digestibility, protein extractability, lipid content and amylose-lipid interaction. This study suggests rice proteins and lipids have significant effects on in vitro starch digestibility