Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment.

Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment. Int J Biol Macromol. 2020 Nov 18;: Authors: Yang Z, Hao H, Wu Y, Liu Y, Ouyang J Abstract Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%. With the increase of MC, the paste transmittance, gelatinization temperature, and digestibility of starch increased, whereas the swelling power and enthalpy decreased. The long- and short-range molecular order and the digestive properties of starch with MC ≤ 30% changed moderately, but high MC (70%) gelatinized the starch and drastically changed the physicochemical properties. High amylose content in rice starch led to low long- and short-range molecular order, swelling power, and gelatinization temperature, but increased resistant starch. The results indicated that 30% of MC separates effects of heat treatment of starch, where low MC (≤30%) and high amylose lowers digestibility, which is beneficial for diabetics, while high MC (>30%) promotes solubility and transparency. PMID: 33220369 [PubMed - as supplied by publisher]
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Tags: Int J Biol Macromol Source Type: research