1. Effects of Autoclaving Treatment Modifications on Multi-scale Structure and Physicochemical Properties of Yellow Rice Starch
- Author
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Sumin ZHANG, Yan CUI, Zhenjia CHEN, and Xiaowen WANG
- Subjects
autoclaving treatment ,modification ,yellow rice starch ,multi scale structure ,physical and chemical properties ,Food processing and manufacture ,TP368-456 - Abstract
To investigate the effect of autoclaving treatment modifications on the multi-scale structure and physicochemical properties of yellow rice starch, a comparative analysis of the multi-scale structure (morphology structure, crystal structure, and molecular chain structure) and gelatinization characteristics were conducted on the pre- and post-modified starch using high-performance anion exchange chromatography, X-ray diffraction, infrared spectroscopy, scanning electron microscopy, differential scanning calorimetry, and rapid viscosity analyzer. The results showed that autoclaving treatment modifications did not significantly alter the total starch content of yellow rice starch. However, the content of amylose increased from 7.46% to 8.28%. In comparison to the original starch, the modified yellow rice starch exhibited an increase in the proportion of short chains, while the proportions of medium and long chains significantly (P
- Published
- 2024
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