Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage

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成果类型：

期刊论文

作者：

Li, Nannan;Cai, Zexi;Guo, Yan;Xu, Tong;Qiao, Dongling;...

通讯作者：

Zhang, Binjia

作者机构：

[Cai, Zexi; Guo, Yan; Niu, Meng; Xu, Tong; Zhang, Binjia; Huang, Qilin; Jia, Caihua; Li, Nannan; Zhao, Siming] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Grp Cereals & Oils Proc,Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.

[Qiao, Dongling] Hubei Univ Technol, Sch Food & Biol Engn, Glyn O Phillips Hydrocolloid Res Ctr HBUT, Wuhan 430068, Hubei, Peoples R China.

[Lin, Lizhong; Zhang, Binjia] Jinjian Cereals Ind Co Ltd, Changde 415000, Peoples R China.

[Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.

通讯机构：

[Zhang, Binjia] H

Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Grp Cereals & Oils Proc,Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.

语种：

英文

关键词：

Digestion feature;Hierarchical structure;Microwave cooking;Starch

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2019

卷：

295

页码：

475-483

DOI：

10.1016/j.foodchem.2019.05.151

基金类别：

The authors would like to acknowledge the National Natural Science Foundation of China (31701637 and 31801582), the Project funded by China Postdoctoral Science Foundation (2018M642865), and the Scientific Research Project from Hubei Province Department of Education (Q20181407). B. Zhang also thank the Young Elite Scientists Sponsorship Program by China Association for Science and Technology, the Chutian Sholars Program of Hubei Province, and the Shishan Sholars Program of Huazhong Agricultural University.

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

By inspecting starch hierarchical structural evolutions, this work explores how microwave cooking with storage tailors the slowly digestible features of indica (IRS) and waxy (WRS) rice starches. Particularly, relative to conventional cooking-storage, the microwave treatment especially at high powers (8 and 10 W/g) increased the molecular orders (crystallites) and periodic amorphous-crystalline structures. Such changes facilitated the formation of domains with intermediately-densely packed starch chains, being modestly accessible to the diffusi...

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Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage

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