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Open AccessArticle

A High-Throughput In Vitro Assay for Screening Rice Starch Digestibility

School of Biomedical Sciences, Charles Sturt University (CSU), Wagga Wagga, NSW 2650, Australia
Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains, Graham Centre for Agricultural Innovation, CSU, Wagga Wagga, NSW 2650, Australia
Faculty of Science, Engineering and Technology, Swinburne University of Technology, Hawthorn, VIC 3122, Australia
Agriculture and Food Innovation Centre, The Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, VIC 3030, Australia
School of Science, Royal Melbourne Institute of Technology (RMIT) University, Bundoora West Campus, Melbourne, VIC 3083, Australia
NSW Department of Primary Industries (DPI), Yanco Agricultural Institute, Yanco, NSW 2703, Australia
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 601;
Received: 7 October 2019 / Revised: 5 November 2019 / Accepted: 19 November 2019 / Published: 21 November 2019
(This article belongs to the Special Issue Starch: Properties, Processing, and Functionality in Food Systems)
The development of rice that can produce slow and steady postprandial glucose in the bloodstream is a response to alarmingly high global rates of obesity and related chronic diseases. However, rice grain quality programs from all over the world currently do not have access to a high-throughput method to distinguish rice breeding materials that are digested slowly. The objective of this study was to develop a high-throughput in vitro assay to screen the digestibility of cooked white rice grains and to investigate its ability to differentiate rice genotypes with a low starch digestibility rate. The digestibility rate and extent of three commercial rice genotypes with diverse GI values (Doongara, Reiziq and Waxy) were successfully differentiated using the protocol. Further investigations with eight rice genotypes indicated the percentage of starch hydrolysed at a single time point of the assay (SH-60) successfully differentiated genotypes with a low digestibility rate (the SH-60 of Doongara and YRL127 was 50% and 59%, respectively) from genotypes with an intermediate or high digestibility rate (SH-60 values were between 64% and 93%). Application of this methodology in rice breeding programs may assist in the screening and development of new varieties with a desirable postprandial glycaemic response.
Keywords: digestibility; high throughput; glycaemic index; starch; rice; screening digestibility; high throughput; glycaemic index; starch; rice; screening
MDPI and ACS Style

Toutounji, M.R.; Butardo, V.M., Jr.; Zou, W.; Farahnaky, A.; Pallas, L.; Oli, P.; Blanchard, C.L. A High-Throughput In Vitro Assay for Screening Rice Starch Digestibility. Foods 2019, 8, 601.

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