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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
The digestibility and structural changes of rice starch induced by heat-moisture treatment (HMT) were investigated, and the relationships among the moisture content–starch structure–starch digestibility were revealed. HMT could simultaneously disorder and reassemble the rice starch molecules across multi-scale lengths and convert some fractions of rapidly-digestible starch (RDS) into slowly-digestible starch (SDS) and resistant starch (RS). In particular, the HMT rice starch with less than 30% moisture content showed a higher SDS + RS content (25.0%). During HMT, SDS and RS were preferably formed by the degraded starch molecules with Mw between 4 × 105 and 4 × 106 g/mol, single helices and amylose-lipids complexes that were formed by degraded starch chains with higher thermal stability and crystalline lamellae with greater thicknesses. Thus, our research suggests a potential approach using HMT to control the digestion of starch products with desired digestibility.
Author(s): Wang H, Liu Y, Chen L, Li X, Wang J, Xie F
Publication type: Article
Publication status: Published
Journal: Food Chemistry
Year: 2018
Volume: 242
Pages: 323-329
Print publication date: 01/03/2018
Online publication date: 07/09/2017
Acceptance date: 04/09/2017
Date deposited: 31/08/2023
ISSN (print): 0308-8146
ISSN (electronic): 1873-7072
Publisher: Elsevier
URL: https://doi.org/10.1016/j.foodchem.2017.09.014
DOI: 10.1016/j.foodchem.2017.09.014
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