4.7 Article

Rice starch multi-level structure and functional relationships

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Summary: The study revealed that there are positive or negative correlations between the molecular structure of rice starch and its crystalline and lamellar structures. The amylopectin content and chain length were positively correlated with the amount of double helices, while amylose content was positively correlated with amorphous materials. The study also found positive correlations between the amount of double helices and lamellar ordering, and negative correlations with the thickness of crystalline lamellae and lamellar repeat distance. Conversely, the amount of amorphous matrix showed opposite relationships with these parameters.

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