Evidence map›Paper›PMID 41750907›Full record

ArticleFoods (Basel, Switzerland)2026

Effects of Chemical Composition and Intramolecular Structural Characteristics of Black Rice Varieties on Glycemic Index and Their Regulation Under Different Processing Conditions.

Dandan Wang, Ming Wu, Qingmin Kong, Yizhu Wang, Chunmin Ma, Xin Bian, Dong Liang, Xiaofei Liu, Na Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Dandan WangKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Ming WuKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Qingmin KongKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.ORCID 0009-0004-2046-7289
Yizhu WangKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Chunmin MaKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Xin BianKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Dong LiangKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.ORCID 0000-0002-1307-141X
Xiaofei LiuKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Na ZhangKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.ORCID 0000-0002-5706-641X

Funding

National Key Research and development Program 2021YFD2100902-3
6 · The paper itself

Abstract

This study explored how the chemical composition and molecular structure of black rice influence its glycemic index (GI), as well as how different processing methods regulate these relationships. Eight black rice varieties were analyzed for their nutritional composition, physicochemical and rheological properties, and protein structural characteristics. Results showed that higher protein and lipid contents were associated with lower GI values, likely due to reduced starch accessibility and slower enzymatic digestion. Varieties with more ordered protein conformations and stronger molecular interactions exhibited lower GI, indicating that protein structural organization plays an important role in starch digestibility. Among the tested varieties, "Huamoxiang" showed the highest GI (68.40 ± 2.04), while "Yanghei No. 3" exhibited the lowest GI (49.27 ± 4.14). Low-GI varieties were further subjected to different processing treatments. Fermentation effectively reduced GI by 8.44% by limiting starch gelatinization and enzymatic susceptibility, while puffing maintained a low GI through molecular rearrangement of starch. In contrast, steaming disrupted ordered starch structures and significantly increased GI. Overall, these findings provide practical guidance for selecting black rice varieties and processing strategies to develop low-GI black rice products, supporting the design of functional foods and dietary management for glycemic control.

Indexed as

black ricechemical compositionglycemic indexintramolecular structureprocessing regulation mechanisms

Identifiers

PMID41750907
PMCPMC12939935

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.