Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio

Chewiness, slipperiness, and rapid rehydration are satisfactory qualities for rice noodles. These qualities are dependent on rice starch structure. However, the synergistic effect of fine structure of amylose (AM) and amylopectin (AP) on rice noodle quality remains unclear. In this work, six rice va...

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Veröffentlicht in:	Carbohydrate polymers 2022-11, Vol.295, p.119834-119834, Article 119834
Hauptverfasser:	Zhang, Jiayan, Kong, Haocun, Ban, Xiaofeng, Li, Caiming, Gu, Zhengbiao, Li, Zhaofeng
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin unit-chain Amylose Fine structure Rehydration Rice noodle Texture
Online-Zugang:	Volltext
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