The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the ri...

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Bibliographic Details
Main Authors: Guiyuan Xiang, Jiangtao Li, Qinlu Lin, Yili Zhang, Yuqin Ding, Xiaofeng Guo, Qianru Pan, Qiongxiang Liu, Xiangjin Fu, Ying Yang, Wenfang Han, Yong Fang
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Rice flour
Proteins
Lipids
Heat-moisture treatment
Physicochemical properties
Starch digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002286

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523002286

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