Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 144, Issue -, Pages 500-508Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.12.112
Keywords
Rice starch; Autoclaving; Enzymatic modification; Physicochemical properties; Glycaemic index
Funding
- National Natural Science Foundation of China [31771933]
- International Cooperation Foundation of Qilu University of Technology (Shandong Academy of Sciences) [QLUTGJUZ014]
- Special Funds for Taishan Scholars Project
Ask authors/readers for more resources
It is highly desirable to improve the physicochemical properties and nutritional functions of rice starch. In this study, the structural, physical and chemical properties and digestibility of autoclaving-modified starch (A-MS), autoclaving/pullulanase-modified starch (A/PUL-MS), autoclaving/sequential three enzymatic (beta-amylase -> transglucosidase -> pullulanase)-modified starch (A/STE-MS) and native rice starch (NRS) were compared. The results showed that compared to NRS, the structure of A/STE-MS granules became dense, and the short-chain ratio (43.17%, DP <= 6) was significantly increased. A/PUL-MS and A/STE-MS had significantly higher apparent amylose content (38.39% and 33.78%, respectively) and thermal stability. NRS and A/PUL-MS were A-type and B-type crystalline, respectively, while A-MS and A/STE-MS were V-type crystalline. A/STE-MS had higher swelling and solubility indices and lower apparent viscosity. In addition, A/STE-MS had a lower (62.9) glycaemic index (GI) than native rice starch and other modified starches. This study provides a new perspective for the development of the modified rice starch industry and low GI functional rice starch-based products. (C) 2019 Published by Elsevier B.V.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available