Table 6.
Digestion properties of gelatinized and retrograded starches a.
| Rice Variety | Gelatinized Starch | Retrograded Starch | ||||
|---|---|---|---|---|---|---|
| RDS (%) b | SDS (%) b | RS (%) b | RDS (%) | SDS (%) | RS (%) | |
| Changjiang II | 83.7 ± 1.0 d | 8.9 ± 0.6 a | 7.3 ± 0.9 a | 76.7 ± 1.3 d | 7.6 ± 1.0 a | 15.7 ± 0.3 a |
| 9311 | 81.1 ± 0.6 c | 9.4 ± 0.1 a | 9.5 ± 0.6 b | 76.6 ± 0.6 d | 7.5 ± 0.3 a | 15.9 ± 0.8 a |
| Wuyunjing 8 | 78.9 ± 0.4 b | 9.6 ± 0.3 a | 11.5 ± 0.1 c | 73.5 ± 1.0 c | 10.1 ± 0.6 b | 16.5 ± 0.7 a |
| Huanghuazhan | 80.7 ± 0.9 bc | 9.4 ± 0.3 a | 9.9 ± 0.6 b | 74.7 ± 0.3 c | 10.1 ± 0.6 b | 15.2 ± 0.8 a |
| Guihuahuang | 78.9 ± 0.6 b | 9.7 ± 0.5 a | 11.4 ± 0.8 c | 71.6 ± 0.6 b | 10.0 ± 0.3 b | 18.5 ± 0.5 b |
| Teqing | 73.6 ± 0.9 a | 11.4 ± 0.4 b | 15.0 ± 0.4 d | 68.7 ± 0.3 a | 8.4 ± 0.2 a | 22.8 ± 0.4 c |
a Data are the means ± standard deviations, n = 3. Values in the same column with different letters are significantly different (p < 0.05). b RDS, rapidly digestible starch; SDS, slowly digestible starch; RS, resistant starch.