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Pancreatin-induced liberation of starch/cyanidin 3-O-glucoside complexes from rice cooked with black soybean that exhibit slow hydrolysis.

Authors
  • Takahama, Umeo1
  • Park, JiWoo2
  • Ansai, Toshihiro2
  • Hirota, Sachiko3
  • 1 Emeritus Professor of Kyushu Dental University, Kitakyushu, Japan. , (Japan)
  • 2 Department of Dentistry, Kyushu Dental University, Kitakyushu, Japan. , (Japan)
  • 3 Sanyo-Gakuen College, Okayama, Japan. , (Japan)
Type
Published Article
Journal
International journal of food sciences and nutrition
Publication Date
Feb 01, 2022
Volume
73
Issue
1
Pages
39–48
Identifiers
DOI: 10.1080/09637486.2021.1921706
PMID: 33978532
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Cyanidin 3-O-glucoside (C3G), which has various health-promoting functions, is contained in black soybean (BSB). In Japan and Korea, BSB is cooked with rice and the cooked rice appears purplish in colour. In this study, BSB was cooked with glutinous rice, non-glutinous rice, and high-amylose rice. The amount of C3G detected in high-amylose rice was greater than that detected in glutinous rice, suggesting that C3G combined more efficiently with amylose than with amylopectin. Pancreatin induced the liberation of starch/C3G complexes from the purplish cooked rice, and rate of the liberation was in the following order; glutinous rice < non-glutinous rice < high-amylose rice. The amylose/C3G complexes liberated from high-amylose rice was hydrolysed slowly, while the amylopectin/C3G complexes liberated from glutinous rice were hydrolysed into smaller amylopectin/C3G complexes that were difficult to further hydrolysis. Thus, C3G may be useful for preparing foods whose starch hydrolysis is slow.

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