Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches
作者： Yaoqi Tian , Dandan Li , Jianwei Zhao , Xueming Xu , Zhengyu Jin
DOI: 10.1016/J.FOODCHEM.2013.11.162
关键词:
摘要: The slowly digestible properties of high hydrostatic pressure (HHP)-gelatinized non-waxy and waxy rice starches during the retrogradation were evaluated in this study. results show that starch (SDS) was observed at a higher percentage HHP-gelatinized, than heat-gelatinized starches, after for 7 days. HHP treatment significantly reduced enthalpy change retarded freezable water transformation into unfreezable retrogradation. This indicated SDS not positively correlated to degree starch. Furthermore, X-ray diffraction (XRD) data revealed decreased perfect crystallites day-retrograded. Non-waxy from 19.5% 12.1% 15.7% 11.4%, while increased imperfect 26.4% 30.7% 28.6% 31.3%, respectively. These findings suggest can be attributed formation less more treatments.
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