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What is the relevance of crude protein, crude ash, and crude fat to the resistant starch development of rice?

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Crude protein, crude starch, and amylose content are crucial factors influencing the development of resistant starch (RS) in rice. The presence of proteins and lipids in rice flour can competitively bind to amylose, affecting the recrystallization process and potentially reducing RS yields . Additionally, the genetic regulation of RS content in rice involves starch-synthesis-related genes (SSRGs) and transcription factors, highlighting the importance of intrinsic starch properties and non-starch components in RS formation . Furthermore, modifying the expression of key SSRGs like SBE and SS3/SSIII can enhance RS content in rice by altering starch composition and structure, emphasizing the role of specific genes in RS development . Therefore, the levels of crude protein, crude starch, and amylose in rice play significant roles in determining the potential for RS formation and content.

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Open access•Dissertation•DOI Resistant rice starch development 16 Jun 2022 2 Citations	Crude protein, crude ash, and crude fat in rice flour may hinder resistant starch development by competitively binding to amylose, reducing recrystallization, and affecting pasting characteristics during enzyme treatments.
Open access•Journal Article•DOI Creating high-resistant starch rice by simultaneous editing of SS3a and SS3b. Lichun Carl Huang, Ying Xiao, Y.S.V.S.Joga Rao, Zhengwen Gu, Xiaolei Fan, Qianfeng Li, Changquan Zhang, Qiaoquan Liu - Show less +7 more 01 May 2023-Plant Biotechnology Journal 1 Citations	Crude protein, crude ash, and crude fat were not directly addressed in the paper regarding resistant starch development in rice.
Journal Article•DOI Detection of Crude Protein, Crude Starch, and Amylose for Rice by Hyperspectral Reflectance Ming-Bo Liu, Xiao-Li Li, Yun Liu, Jingfeng Huang, Yanlin Tang - Show less +4 more 07 Feb 2014-Spectroscopy Letters 22 Citations	Not addressed in the paper.
Journal Article•DOI Rice Starch Phase Transition and Detection During Resistant Starch Formation Bijendra Sahoo, Ankanksha Kumari, Shubhajit Sarkhel, Shipra Jha, Arunima Mukherjee, Mahima Jain, Anand Mohan, Anupam Sigha Roy - Show less +7 more 05 Jan 2023-Food Reviews International	Not addressed in the paper.
Open access•Journal Article•DOI Resistant starch formation in rice: Genetic regulation and beyond Lisha Shen, Jiayang Li, Yunhai Li - Show less +2 more 01 Apr 2022-Plant communications 13 Citations	Crude protein, crude ash, and crude fat, along with starch properties and genetic factors, influence resistant starch formation in rice, impacting its nutritional value and health benefits.

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Related Questions

Does total starch affects the non resistant starch in cooked milled rice?4 answersTotal starch content in cooked milled rice can influence the levels of non-resistant starch. Research indicates that the total starch content, along with resistant starch (RS) levels, can vary among different rice varieties. Additionally, the formation of RS, a type of healthy dietary fiber, is influenced by intrinsic starch properties and non-starch components. Enzyme treatments have been shown to be effective in producing RS from rice flour and starch, affecting the levels of non-resistant starch. Therefore, the total starch content in cooked milled rice can impact the distribution of non-resistant starch, highlighting the complex interplay between starch components in rice grains.

What is the importance of proximate composition of rice to the resistant starch development?5 answersThe proximate composition of rice plays a crucial role in the development of resistant starch. Studies have shown that the composition of rice, including carbohydrate, protein, fat, moisture, and ash content, undergoes significant changes during processing methods like parboiling. Enzymatic treatments can effectively reduce the starch content of rice, leading to the development of resistant starch with lower glycaemic index (GI) values. Enzyme treatments have been found to be effective in producing resistant starch from rice flour and starch, with higher yields from rice starch due to the competitive binding of lipids and proteins to amylose, affecting recrystallization. By altering the composition and structure of starch through enzymatic treatments, it is possible to enhance the resistant starch content in rice, offering benefits for weight management and diet control.

Can resistant starch form lipid complex in rice?5 answersResistant starch (RS) can indeed form lipid complexes in rice, as evidenced by various studies. Research has shown that the formation of starch-lipid complexes in rice can lead to an increase in RS content, thereby enhancing health benefits. Techniques such as ultrasonication and oil-in-water emulsion soaking have been utilized to produce these complexes, resulting in higher RS levels and distinct physico-chemical characteristics in the rice starch. The inclusion of fatty acids of different chain lengths has been found to impact the structure, digestibility, and fermentation ability of the RS-lipid complexes, with certain combinations showing superior complex indices and fermentation capabilities. Overall, the research indicates that rice starch can form lipid complexes, offering a potential avenue for increasing RS content and improving the functional properties of rice-based foods.

Does resistant starch decrease risk of chornic disease?5 answersResistant starch has been studied for its potential to decrease the risk of chronic diseases. Research has shown that resistant starch can increase fecal bulk, increase the molar ratio of butyrate, dilute fecal bile acids, and reduce luminal concentrations of damaging compounds in the colon. Additionally, resistant starch has been associated with systemic physiological effects such as reduced postprandial insulin levels and higher HDL cholesterol levels, which are related to reductions in risk of coronary heart disease and type 2 diabetes. Dietary fiber, including resistant starch, has been recommended as part of a healthy diet and has been consistently shown to decrease the risk of cardiovascular disease, type 2 diabetes, and certain cancers. However, the effectiveness of resistant starch in preventing or treating colonic diseases still requires further investigation. Overall, the biological activity of resistant starch suggests a positive influence on the prevention of gastrointestinal disease.

What are the potential benefits of using a resistant starch in food production?3 answersResistant starch has potential benefits in food production. It can be used to enhance the work of beneficial bacteria in the intestine, preventing colon and rectal cancer. Resistant starch can also reduce obesity by reducing the energy released during digestion and mimicking the functions of dietary fibers. It has been shown to have multiple health benefits, including controlling postprandial glycemic response, modulating gut health, improving blood cholesterol levels, and aiding in diabetes management. Resistant starch behaves like a dietary fiber, escaping digestion in the upper intestinal tract and serving as a food source for gut microbes in the colon. It promotes the production of butyrate, which plays a key role in controlling inflammation and other processes in the body. The potential health impacts of resistant starch vary depending on the specific type of resistant starch and the individual's unique microbiome.

Which rice is best for insulin resistance?9 answers

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