Title:	In vitro starch digestibility of milled rice with different amylose content.
Authors:	TEIXEIRA, O. R. BATISTA, C. de S. AIRES, N. G. M. COLUSSI, R. VANIER, N. L. BASSINELLO, P. Z.
Affiliation:	OLIVIA REIS TEIXEIRA, UFG; CRISTIAN DE SOUZA BATISTA, UFPel; NATIELE GONÇALVES MORALES AIRES, INTITUTO FEDERAL DO RIO GRANDE DO SUL; ROSANA COLUSSI, UFPel; NATHAN LEVIEN VANIER, UFPel; PRISCILA ZACZUK BASSINELLO, CNPAF.
Date Issued:	2019
Citation:	In: CONGRESSO BRASILEIRO DE ARROZ IRRIGADO, 11., 2019. Balneário Camboriú, SC. Inovação e desenvolvimento na orizicultura: anais eletrônico. Itajaí: Epagri: Sosbai, 2019.
Description:	The research has investigated the hydrolysis of starch from five rice genotypes developed in Brazil with different amylose levels: low (BRS 358 and Empasc 104, lowland), intermediate (BRS Querência, lowland), and high (BRS Pampa, lowland and upland lineage, AB162641). The milled grains were cooked according to the optimum cooking time of each material and then analyzed for the in vitro starch digestibility (SD). Gastric enzymes activities were simulated at pH 1.2 for 30 minutes and intestinal amylaceous enzymes, at pH 6.8 for 90 minutes at 37 °C. The X-ray diffraction pattern and the relative crystallinity were also evaluated.
Thesagro:	Arroz Oryza Sativa Cultura In Vitro Amido Hidrolise Amilose
NAL Thesaurus:	Rice Amylose In vitro digestibility
Notes:	Ciência em notícia.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPAF)