A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice

•Molecular structures and functional properties of fresh and aged rice were characterized.•Aging-induced degradation of starch molecular size and chain length of amylopectin.•Aging caused higher pasting viscosity and hardness while lower stickiness of cooked rice.•Starch molecular degradation caused...

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Veröffentlicht in:	Food chemistry 2019-06, Vol.284, p.270-278
Hauptverfasser:	Wu, Peng, Li, Changfeng, Bai, Yeming, Yu, Shiyao, Zhang, Xiaoai
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin - chemistry Chromatography, Gel Cooking Flour - analysis Hardness Molecular structure Oryza - metabolism Pasting property Rice aging Rice texture Size-exclusion chromatography Starch - analysis Structure-Activity Relationship Temperature Time Factors Viscosity Waxes - analysis Waxy rice
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