Pasting and retrogradation properties of rice starch with phenolics from three varieties of brown rice

Summary This work evaluated the influence of phenolics from Black, Indica and Japonica rice bran (2.5–10%) on pasting and retrogradation properties of rice starch. The breakdown, setback, enthalpy values and retrogradation percentage of rice starch were decreased, and the pasting temperature was enh...

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Veröffentlicht in:	International journal of food science & technology 2023-06, Vol.58 (6), p.3014-3023
Hauptverfasser:	Li, Huan‐Huan, Li, Ren, Wu, Fei‐Fei, Zhai, Xiao‐Tong, Qiao, Cong‐Cong, Xiao, Zhi‐Gang, Wu, Na‐Na, Tan, Bin
Format:	Artikel
Sprache:	eng
Schlagworte:	Enthalpy Fourier transforms Infrared spectroscopy Pasting properties phenolics from brown rice Phenols retrogradation Rice Rice bran rice starch Starch Surface structure
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