Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content

Although the effects of heat-moisture treatment on starch structures and digestibility have been evaluated, the changes in structures and digestion of starches in heat-moisture treated starch-based food systems with varying amylose contents are not well understood. In the present study, starches isolated from heat-moisture treated polished rice grains were characterized with multi-scale structures and digestibility to reveal the effect of amylose in rice grains on structures and digestibility of starch subjected to heat-moisture treatment. Results indicated that heat-moisture treatment contributed to the partial gelatinization of starch granules, but also significantly reinforced the molecular interactions between starch molecules and thus increased starch resistance to hydrothermal treatment and enzymes attack. The higher amylose content of the native starch was, the greater reduction in digestion was observed for heat-moisture treated starch. Pearson's correlation matrix showed that the amylose content highly correlated with the changes in structural features (e.g., molar mass, short-range ordered structure, crystalline structure, and lamellar structure) of starches followed by heat-moisture treatment. The amylose promoted the reinforcement of interactions between starch chains during heat-moisture treatment and then significantly contributed to the reduction in starch digestibility.