https://www.selleckchem.com/pr....oducts/BafilomycinA1
This study investigated the particle disintegration of cooked milled rice during in vitro digestion to identify its potential for rapidly predicting glycaemic index (GI). Milled grains and flour of rice with varying GI were cooked, stirred and subjected to digestion followed by kinetics analyses. Despite variations in physicochemical parameters (typically amylose content), flours showed a single-phase-digestion rate (k, ∼0.12 min-1) which did not vary significantly between varieties. In contrast, intact grains were disintegrated i
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