Multi-scale structural changes and slowly digestible starch formation of cold-chain cooked rice

Authors

WANG Li-li, Huazhong Agricultural University, Wuhan, Hubei 430070, China
ZHAO Si-ming, Huazhong Agricultural University, Wuhan, Hubei 430070, China
LIN Qin-lu, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
CHENG Yun-hui, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZHOU Meng-zhou, Hubei University of Technology, Wuhan, Hubei 430068, China
ZHANG Bin-jia, Huazhong Agricultural University, Wuhan, Hubei 430070, China

Abstract

The digestion results showed that a short-term (1 d) refrigeration allowed a significant increase in the content of slowly digestible starch by about 40%. As inspected by combined techniques such as small angle X-ray scattering, the short-term storage reduced the micron scale pore size, and allowed starch and protein chain reassembly into relatively flawed structures such as short-range orders, long-range starch crystallites and nonperiodic nanostructure; these structural changes resulted in the formation of structural domains with slowly digestible features. However, further prolonging the storage time strengthened the perfection of the reassembled structures, thus transforming partial slowly digestible fractions and negligibly influencing other digestion features. The present results could facilitate the production of high-quality cold chain cooked rice with demanded starch digestibility.

Publication Date

6-28-2021

First Page

18

Last Page

23,42

DOI

10.13652/j.issn.1003-5788.2021.06.004

Recommended Citation

Li-li, WANG; Si-ming, ZHAO; Qin-lu, LIN; Yun-hui, CHENG; Meng-zhou, ZHOU; and Bin-jia, ZHANG (2021) "Multi-scale structural changes and slowly digestible starch formation of cold-chain cooked rice," Food and Machinery: Vol. 37: Iss. 6, Article 4.
DOI: 10.13652/j.issn.1003-5788.2021.06.004
Available at: https://www.ifoodmm.cn/journal/vol37/iss6/4

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