Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties.

Litchi seed starches from six varieties, as compared with maize starch, were studied for their multilevel structures, thermal and digestion properties to understand the distinct feather of each variety and provide guidance for their utilization in multi-industries. The results showed different varieties of litchi seed starch shared similar appearances with granules in oval shape and with a smooth surface. Starch granules of all the varieties exhibited typical bimodal size distributions consisting of small (<40 μm) and large granules (40−110 μm), although their relative proportions were largely dependent on variety.

Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch.

This study investigated effects of longan seed polyphenols (LSPs) on the structure and digestion properties of starch, and discussed the interaction mechanism between starch and LSPs. The results showed cooking with 20 % LSPs did not change amylopectin chain length distribution of normal maize starch, however, the amylose content was reduced from 21.60 to 14.

The impacts of particle size on starch structural characteristics and oil-binding ability of rice flour subjected to dry heating treatment.

As a main starch source in human diet, milled rice flour has been widely used in various foods, and its particle size may impact the quality of final products. This study investigated the effects of particle size on starch structure and oil-binding ability of rice flour subjected to dry heating treatment. The results showed that fine fraction of rice flour had lower starch content.