2021
DOI: 10.1002/star.202000213
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Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content

Abstract: Pregelatinized starch improves the properties of natural starch. In this study, differences in retrogradation characteristics of pregelatinized rice starch prepared using different water content are investigated based on their thermal properties, recrystallization, and short‐range ordered structure. The results show that the difference in water content during gelatinization is one of the factors that affects the retrogradation rate of pregelatinized starch. With a decrease in water content during the preparati… Show more

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Cited by 3 publications
(1 citation statement)
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“…Therefore, the PGS is often applied to improve food quality and edibleness, such as ameliorating the taste and texture of breads [ 10 ], increasing the tensile strength of noodles [ 11 ], improving the texture and nutritional properties of dumplings [ 12 ], and the physical and physicochemical properties of instant rice and its eating quality [ 13 ]. Recent research has demonstrated that the properties of PGS are strongly associated with the source, amylose content, water content, and degree of starch gelatinization (DSG) of PGS [ 9 , 11 , 14 , 15 ]. Notably, DSG is the crucial quality index of PGS and one of the primary factors affecting the structure and physicochemical properties of starch [ 5 ].…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, the PGS is often applied to improve food quality and edibleness, such as ameliorating the taste and texture of breads [ 10 ], increasing the tensile strength of noodles [ 11 ], improving the texture and nutritional properties of dumplings [ 12 ], and the physical and physicochemical properties of instant rice and its eating quality [ 13 ]. Recent research has demonstrated that the properties of PGS are strongly associated with the source, amylose content, water content, and degree of starch gelatinization (DSG) of PGS [ 9 , 11 , 14 , 15 ]. Notably, DSG is the crucial quality index of PGS and one of the primary factors affecting the structure and physicochemical properties of starch [ 5 ].…”
Section: Introductionmentioning
confidence: 99%