Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content

Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content

Rice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and incorporating rice protein. At a high moisture...

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Bibliographic Details
Main Authors: Yifu Zhang, Jiawang Zhang, Zeyu Wang, Longxiang Fan, Ye Chen
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
rice starch
rice protein
moisture content
starch retrogradation
Online Access:https://www.mdpi.com/2304-8158/13/23/3734
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