Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin.

In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results showed that PEC could significantly ( < 0.