Impact of germination on the structures and in vitro digestibility of starch from waxy brown rice
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- 作者：Su-Yeon Youa ; 1 ; Sea-Gwan Ohb ; 1 ; Hye Min Hanc ; Wujin Juna ; Young-Shick Honga ; Hyun-Jung Chunga ; hchung@jnu.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Waxy brown rice starch ; Germination ; Physicochemical properties
- 刊名：International Journal of Biological Macromolecules
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：82
- 期：Complete
- 页码：863-870
- 全文大小：1006 K
文摘
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Effect of germination and dual treatment on the molecular and crystalline structures was studied.
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The germination impacts the in vitro digestibility and physicochemical properties of starch.
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The germination led to a lower RDS content and higher RS content.
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Ultrasonication and heat-moisture treatment of GBR increased the relative crystallinity.