Correlation between gastrointestinal index (GI) and the structure and physicochemical properties of rice starch from different varieties and colors

作者：Ming C. Wu, Chenchen Wu, Yizhu Wang, Xin Bian, Liang Dong, Guang Zhang, Xiaofei Liu, Na Zhang · 发表于：Carbohydrate Polymer Technologies and Applications · 年份：2025 · DOI：10.1016/j.carpta.2025.100687 · 被引用次数：5 · 研究领域：Food composition and properties、Phytoestrogen effects and research、Food Quality and Safety Studies

• The effects of starch structure and physicochemical properties of rice from different regions on GI values were investigated. • The consistency and correlation between rice starch and GI values under different classification methods were analyzed. • The results of the study can be rationalized to apply the glycemic control function of rice in future food and non-food industries. Rice contains a high level of starch, which is quickly digested and results in a high Glycaemic Index (GI) in vivo. The GI value is closely related to the proportion, structure, and physicochemical properties of the intrinsic starch. Understanding these relationships can help optimize diet and select foods with low GI values, resulting in better blood glucose management. This research examined the effects and physicochemical characteristics of starch obtained from 12 native rice germplasms sourced from different areas of China, analyzing their consistency and relevance through various categorized methods. The results showed that the polished round-grained colored rice from Suihua, Heilongjiang Province, and the glutinous white rice from Ningbo, Zhejiang Province, exhibited the lowest and highest GI values, respectively. Additionally, colored rice had a lower GI value compared to white rice of the same type. The results of correlation analysis showed that the starch content, composition and crystallinity of rice were the main factors affecting the GI value of rice. The outcomes of this research may a...