New Insights into Influence of Green Composite Modification on the Structure, Digestive and Physicochemical Properties of Rice Flour

• DOI: 10.2139/ssrn.4574203
• Publication Date: 2023-09-17T03:17:25Z
• Authors: Xue Gong; Jiaxin Li; Zhigang Liu; Xuebing xu; Aixia Wang; Mengzi Nie; Ran Lin; Yu Tian; Xiya Zhang; Lili Wang; Liya Liu; Yang Li; Fengzhong Wang; Li-Tao Tong
• Keywords: Rice flour

How to reduce the digestibility of rice flour (RF) using efficient and green technologies has attracted increasing attention from food industry consumers alike. In this study, structural, digestive, physicochemical properties RF under treatments annealing (ANN), pullulanase debranching (PUL), double enzyme (DE), PUL combined with ANN (PA), DE (DA) were investigated. The results showed resistant starch content increased 5.00 % 16.56 after DA treatment PA-RF was reduced significantly (P<0.05), which indicated that composite modification could more effectively. SAXS FTIR suggested DA-RF had densest structure most ordered protein secondary structure. Furthermore, PA, change thermal stability, water solubility, swelling power significantly, while these ANN-RF relatively close those RF. These suggest be used as new effective strategy expand applicability.