Thesis
The impact of rice protein and lipid on in vitro rice starch digestibility
Southern Cross University, School of Environment, Science & Engineering
Doctor of Philosophy (PhD), Southern Cross University
2019
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Abstract
The influence of rice proteins and lipids on rice starch digestibility is studied in this thesis. An in vitro starch digestibility assay was optimised using rat intestinal acetone powder and blood glucose meter. High performance liquid chromatography (HPLC) and liquid chromatography mass spectrometry (LCMS) were used to estimate individual proteins and lipids. Addition of rice albumin, globulin, glutelin, prolamin, triacylglycerol and lysophospholipid to rice flour decreased in vitro starch digestibility. Parboiling altered in vitro starch digestibility, protein extractability, lipid content and amylose-lipid interaction. This study suggests rice proteins and lipids have significant effects on in vitro starch digestibility.
Details
- Title
- The impact of rice protein and lipid on in vitro rice starch digestibility
- Creators
- Amina Khatun - Southern Cross University
- Contributors
- Ben Liu (Supervisor) - Southern Cross UniversityDaniel LE Waters (Supervisor) - Southern Cross University
- Awarding Institution
- Southern Cross University; Doctor of Philosophy (PhD)
- Theses
- Doctor of Philosophy (PhD), Southern Cross University
- Publisher
- Southern Cross University, School of Environment, Science & Engineering
- Number of pages
- xvi, 162
- Identifiers
- SCU1671; 991012821249702368
- Copyright
- © Amina Khatun 2019
- Academic Unit
- Faculty of Science and Engineering
- Resource Type
- Thesis