Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse
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- 作者：Tianxue Zhang ; Xiaoxi Li ; Ling Chen ; felchen@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Wenbei Situ ; 842363390@qq.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Waxy rice vinasse ; Waxy rice starch ; Digestibility ; Fermentation ; Structural changes ; Low glycemic response
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：38-45
- 全文大小：1699 K
文摘
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The fermentation reduced RDS and RS content but increased SDS content.
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The Mw decreased and the M mostly distributed at the range of 1 × 106–5 × 106 g/mol.
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The higher A type crystallinity and more molecular helixes led to SDS formation.
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More ordered and thicker semi-crystalline repeat structure contributed to more SDS.