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Acid Diffusion into Rice Boluses is Influenced by Rice Type, Variety, and Presence of α‐Amylase
Author(s) -
MennahGovela Yamile A.,
Bornhorst Gail M.,
Singh R. Paul
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12750
Subject(s) - amylase , chemistry , incubation , hydrolysis , bolus (digestion) , white rice , saliva , brown rice , food science , starch , chromatography , zoology , biochemistry , agronomy , biology , enzyme , anatomy
Breakdown of rice during gastric digestion may be influenced by rice structure, presence of salivary α‐amylase, and hydrolysis by gastric acid. During mastication, saliva is mixed with rice, allowing α‐amylase to begin starch hydrolysis. This hydrolysis may continue in the gastric environment depending on the rate at which gastric acid penetrates into the rice bolus. The objective of this study was to determine the acid uptake into rice boluses with and without α‐amylase in saliva. Two types each of brown and white rice (medium and long grain), were formed into a cylindrical‐shaped bolus. Each bolus was sealed on all sides except one to allow one‐dimensional mass transfer, and incubated by immersion in simulated gastric juice at 37 °C under static conditions. Acidity of the boluses was measured by titration after 1 to 96 h of incubation. Effective diffusivity of the gastric juice through the bolus was estimated using MATLAB. Average acidity values ranged from 0.04 mg HCl/g dry matter (medium grain white rice, no incubation) to 10.01 mg HCl/g dry matter (long‐grain brown rice, 72 h incubation). The rice type, presence of α‐amylase, and incubation time all significantly influenced rice bolus acidity ( P < 0.001). Effective diffusivity of gastric juice into the bolus was greater in brown rice than in white rice. These results indicate that starch hydrolysis by α‐amylase may continue in the stomach before the gastric acid penetrates the rice bolus, and the rate of acid uptake will depend on the type of rice consumed.