Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment
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- 作者：Wyller Max Ferreira Silvaa ; wyller_m@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Bá ; rbara Biduskia ; babi_biduski@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Karina Oliveira Limaa ; karinah_ol@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Vâ ; nia Zanella Pintoa ; b ; vania_vzp@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Jé ; ssica Fernanda Hoffmanna ; jessicafh91@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Nathan Levien Vaniera ; nathanvanier@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Alvaro Renato Guerra Diasa ; alvaro.guerradias@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Heat-moisture treatment ; Resistant starch ; Rice flour ; Proteins
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：260-267
- 全文大小：467 K
文摘
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Heat-moisture treatment in paddy rice alter the physicochemical properties of the grains.
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The hydrothermal modification makes the protein network more rigid and resistant.
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Heat-moisture treatment reduces the starch digestibility of rice grains.
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The effect of heat-moisture treatment on the resistant starch varies in function evaluation method.