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| HU,Pan; FAN,Xiaoxu; LIN,Lingshang; WANG,Juan; ZHANG,Long; WEI,Cunxu. |
| Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzymatic hydrolysis; Molecular structure; Rice starch; Surface proteins and lipids; Thermal properties. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084 |
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