Chemistry, structure, functionality and applications of rice starch

被引：178

作者：

Amagliani, Luca ^{[1
]}

O'Regan, Jonathan ^{[2
]}

Kelly, Alan L. ^{[1
]}

O'Mahony, James A. ^{[1
]}

机构：

[1] Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland

[2] Wyeth Nutr Ireland, Nestle R&D Ctr, Askeaton, Co Limerick, Ireland

来源：

JOURNAL OF CEREAL SCIENCE | 2016年 / 70卷

关键词：

Rice starch; Composition; Functional properties; Food applications; AMYLOSE-LIPID COMPLEXES; SMALL GRANULE STARCHES; ASPECTS PROVIDE INSIGHT; IN-VITRO DIGESTIBILITY; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; PASTING PROPERTIES; PHYSICAL-PROPERTIES; FINE-STRUCTURE; MOLECULAR-STRUCTURE;

D O I：

10.1016/j.jcs.2016.06.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starch represents one of the major agricultural products in the world and is used in a wide range of food and non-food applications. It is the main component of rice grains, influencing their physical and cooking properties. Over the last few decades, considerable research has been carried out on starch from various sources, which has greatly helped in understanding its properties. This paper provides an overview of the composition and structure of rice starch and the influence of components other than amylose and amylopectin, such as lipids and proteins, on its physicochemical properties. Research on characterisation of the functional properties of rice starch is reviewed in particular. Furthermore, the applications of rice starch and enhancement of its functionality through chemical or physical means are discussed. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：291 / 300

页数：10

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