Effect of Heat-moisture Treatment on the Multi-scale Structure and Digestibility of Rice Starch with Different Amylose Content
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this paper, the relationship between multi-scale structure and digestibility of rice starch with different amylose content before and after the heat-moisture treatment (HMT) was investigated. The results showed that the thermal energy and water molecules during HMT could degrade starch molecules, unravel double helix, reduce relative crystallinity and decrease the ordered degree of lamellar structure, and the Mw>2×107 area gradually turned to the Mw<1×106. And these changes were more obvious with the lower amylose content of rice starch. Accompanying the structural disorder and degradation, some molecule rearrangements and orientation occurred to probably form densely packed starch fractions such as new single helix structure, which was conducive to improve the content of slowly digestible starch (SDS) and resistant starch (RS), and these changes were more obvious with the more amylose content of rice starch. The results provide basic data and theoretical support for the processing of starch and starch-based nutritional healthy food.
