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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Detalles Bibliográficos
Autores principales: Xiang, Guiyuan, Li, Jiangtao, Han, Wenfang, Yang, Yaqin, Lin, Qinlu, Yang, Ying, Liu, Qiongxiang, Guo, Xiaofeng, Pan, Qianru, Huang, Zhengyu, Cao, Lingxue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688990/
https://www.ncbi.nlm.nih.gov/pubmed/36429234
http://dx.doi.org/10.3390/foods11223641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688990/
https://www.ncbi.nlm.nih.gov/pubmed/36429234
http://dx.doi.org/10.3390/foods11223641

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