Skip to main content
ARS Home » Southeast Area » Stuttgart, Arkansas » Dale Bumpers National Rice Research Center » Research » Publications at this Location » Publication #400459

Research Project: Gene Discovery and Crop Design for Current and New Rice Management Practices and Market Opportunities

Location: Dale Bumpers National Rice Research Center

Title: Increasing resistant starch in rice with three starch synthesis genes

item Everette, Jace
item Grunden, Eric
item Pinson, Shannon
item Chen, Ming Hsuan

Submitted to: Rice Technical Working Group Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 2/23/2023
Publication Date: 1/30/2024
Citation: Everette, J.D., Grunden, E., Pinson, S.R., Chen, M. 2024. Increasing resistant starch in rice with three starch synthesis genes [abstract]. Proceeding of 39th Rice Technical Working Group meeting, Hot Springs, Arkansas, February 20-23, 2023. p. 152-153.

Interpretive Summary:

Technical Abstract: Resistant starch (RS) is defined as a portion of the starch that, after consumption, resists digestion in the small intestines of healthy humans and instead reaches the colon where it is fermentable by the microbiota. RS is a type of dietary fiber, and its consumption improves gut health, adiposity and insulin resistance, and decreases cardiovascular disease risk factors. Cooked rice high in RS has lower glycemic index than rice low in RS which would improve the consumer’s confidence in consuming rice. Fried foods using high RS rice flour maintain rice flour’s low oil absorbance property compared with wheat flour and have acceptable texture. Understanding genes and their interactions in association with RS would help rice breeders in developing rice varieties with health benefit properties for different uses.