Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch.

Octenyl succinic anhydride modified starch (OSA-ST) was used to encapsulate coenzyme Q10 (CoQ10). CoQ10 was dissolved in rice bran oil and incorporated into an aqueous OSA-ST solution. High pressure homogenisation of the mixture was conducted at 170 MPa for 56 cycles.

Nutritionally important starch fractions of rice cultivars grown in southern United States.

Dietary starches can be classified into 3 major fractions according to in vitro digestibility as rapidly digestible (RDS), slowly digestible (SDS), and resistant starch (RS). Literature indicates that SDS and/or RS have significant implications on human health, particularly glucose metabolism, diabetes management, colon cancer prevention, mental performance, and satiety. In this study, the nutritionally important starch fractions (RDS, SDS, and RS) in cooked rice were assayed in vitro, making use of 16 cultivars grown in 5 southern U.

Comparison of physicochemical properties and starch structure of red rice and cultivated rice.

Sixteen red rice accessions from the southern United States were studied for their physical, milling, pasting, and thermal properties, chemical composition, and starch fine structure relative to cultivated medium- and long-grain rice varieties. All red rice samples were medium-grain, but their physicochemical properties were different from those of Bengal, a cultivated medium-grain rice. Their apparent amylose and crude protein contents were generally higher, and their amylopectin structure consisted of a higher percentage of the shorter branch chains (DP6-24) and a lower percentage of the longer branch chains (DP25-65).

Fine structures and physicochemical properties of starches from chalky and translucent rice kernels.

This work compared the molecular structures and physicochemical properties of starches obtained from chalky and translucent kernels of six rice cultivars. Starch samples were prepared according to a modified alkali steeping method. Crystallinity, pasting characteristics, and thermal properties were studied by X-ray diffraction, rapid viscosity analysis, and differential scanning calorimetry, respectively.