AI Article Synopsis
- A study on small granule starch from sand rice revealed that heat-moisture treatment (HMT) enhances starch structure and thermal stability when moisture content (MC) is kept at 15%-20%; beyond this, excessive MC compromises starch morphology.
- HMT at 20% MC significantly increased the resistant starch (RS) and slowly digestible starch (SDS) content, achieving levels 2.2 times higher than native starch.
- This modification process shows promise for improving the functionality of sand rice starch in food production applications.
Article Abstract
A small granule starch from sand rice () was subjected to heat-moisture treatment (HMT) at different moisture contents (MCs,15%-30%). With MC≤20%, a higher MC resulted in increases in the starch orders (i.e., short-range and crystalline structure) with unchanged granule morphology. Nonetheless, a further elevated MC (>20%) gradually destroyed the granule morphology and starch orders. Also, HMT gradually vanished the lamellar structure as MC increased during HMT. These structural evolutions in HMT-modified starch resulted in greater thermal stability, higher pasting temperature, lower pasting viscosity and weakened digestibility. Particularly, HMT applied directly in sand rice starch at 20% MC obtained the highest amount of SDS and RS (23.6%), which was 2.2-fold higher than that of native starch. Therefore, the small granule sand rice starch can be modulated by HMT through controlled MC to expand their application range in food production.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8645719 | PMC |
| http://dx.doi.org/10.1002/fsn3.2622 | DOI Listing |
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