Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin

Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin

In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results...

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Bibliographic Details
Main Authors: Yuheng Zhai, Hao Zhang, Jiali Xing, Shangyuan Sang, Xinyan Zhan, Yanan Liu, Lingling Jia, Jian Li, Xiaohu Luo
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
waxy rice starch
pectin
pasting properties
retrogradation properties
in vitro digestibility
Online Access:https://www.mdpi.com/2304-8158/12/21/3981

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