Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment

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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 Silva^a ; ^{wyller_m@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Bá ; rbara Biduski^a ; ^{babi_biduski@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Karina Oliveira Lima^a ; ^{karinah_ol@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Vâ ; nia Zanella Pinto^a ; ^b ; ^{vania_vzp@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Jé ; ssica Fernanda Hoffmann^a ; ^{jessicafh91@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Nathan Levien Vanier^a ; ^{nathanvanier@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Alvaro Renato Guerra Dias^a ; ^{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

•: Heat-moisture treatment in paddy rice alter the physicochemical properties of the grains.
•: The hydrothermal modification makes the protein network more rigid and resistant.
•: Heat-moisture treatment reduces the starch digestibility of rice grains.
•: The effect of heat-moisture treatment on the resistant starch varies in function evaluation method.

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