The Influence of Temperature Changes on the Rice Starch Structure and Digestive Characteristics: One and Two-Step Annealing

The Influence of Temperature Changes on the Rice Starch Structure and Digestive Characteristics: One and Two-Step Annealing

This study investigated the effects of annealing on the structural and physicochemical properties of rice starch below the onset temperature (To) by 5 °C and 15 °C. The results revealed that annealing improved the gelatinization temperature of rice starch, decreased the swelling power, solubility, a...

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Bibliographic Details
Main Authors: Guiyuan Xiang, Jiangtao Li, Wenfang Han, Yaqin Yang, Qinlu Lin, Ying Yang, Qiongxiang Liu, Xiaofeng Guo, Qianru Pan, Zhengyu Huang, Lingxue Cao
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
starch structure
annealing temperature
digestibility
Online Access:https://www.mdpi.com/2304-8158/11/22/3641

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https://www.mdpi.com/2304-8158/11/22/3641

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