Extraction and characterization of starch granule-associated proteins from rice that affect in vitro starch digestibility

Xiaoting Ye, Yu Zhang, Chen Qiu, Harold Corke*, Zhongquan Sui

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

Abstract

Starch granule-associated proteins (SGAPs) including granule-surface proteins and granule-channel proteins in waxy, low- and high-amylose rice starch were extracted and identified. The in vitro digestibility of starch was investigated before and after the extraction of granule-channel proteins or total SGAPs. The results showed that 10 types of major differentially expressed proteins (DEPs) including 14-3-3-like protein and ribosomal protein were found among starches. In addition, the lack of only granule-channel proteins or total SGAPs led to significant and different changes in the levels of rapidly digestible starch, slowly digestible starch and resistant starch. Possible mechanisms are related to the accessibility of amylase into starch granules and structural properties of SGAPs. This study provides more information about DEPs in rice starch with different amylose content and supports further study on the relationship between SGAPs and in vitro starch digestibility.

Original languageEnglish
Pages (from-to)754-760
Number of pages7
JournalFood Chemistry
Volume276
DOIs
StatePublished - 15 Mar 2019
Externally publishedYes

Keywords

  • Amylose content
  • In vitro starch digestibility
  • Rice starch
  • Starch granule-associated proteins (SGAPs)

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