Journal
FOOD CHEMISTRY
Volume 317, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126464
Keywords
Oat rice; Processing; Short- and long-range structure; Crystallinity; Bile acid binding capacity
Funding
- National Natural Science Foundation of China [31501405]
- Funded Projects for the Academic Leaders and Academic Backbones, Shaanxi Normal University [18QNGG010]
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Oat rice kernels were subjected to decortication (DOR), decortication and enzyme deactivation (DDOR), decortication and cooking (DCOR), as well as combined decortication, enzyme deactivation and cooking (DDCOR). The starch fractions were isolated and their structural features were characterized by X-ray diffraction, Fourier transform infrared spectroscopy, solid-state C-13 nuclear magnetic resonance, small angle X-ray scattering (SAXS), and scanning electron microscope. In the cooked oat rice samples (DCOR and DDCOR), in addition to losing a significant amount of the A-type crystalline structure, there was an enhancement in the proportion of V-type crystallinity. The cooking process completely destroyed the periodic lamellar structure of oat starch on the SAXS profile. The M-w values (1.195 x 10(7)-1.459 x 10(7) g/mol) were in the following order: DOR > DDOR > DCOR > DDCOR. The data was in line with the results for crystallinity, double helix content, degree of order, melting enthalpy, and those obtained for textural parameters, resistant starch content, and bile acid binding capacity.
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