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Debranching and temperature-cycled crystallization of waxy rice starch and their digestibility

Zeng, Feng, Ma, Fei, Gao, Qunyu, Yu, Shujuan, Kong, Fansheng, Zhu, Siming
Carbohydrate polymers 2014 v.113 pp. 91-96
Fourier transform infrared spectroscopy, X-ray diffraction, calorimeters, crystal structure, crystallization, crystals, digestibility, glutinous rice, melting point, reflectance, rice starch, starch, storage temperature
Slowly digestible starch (SDS) was obtained through debranched waxy rice starch and subsequent crystallization under isothermal and temperature-cycled conditions. Temperature-cycled crystallization of dual 4/−20°C produced a higher yield of SDS product than isotherm crystallization. Crystal structure of SDS products changed from A-type to a mixture of B and V-type X-ray diffraction patterns. The relative crystallinity was higher in the temperature-cycled samples than that of isotherm. Attenuated total reflectance Fourier transform infrared spectroscopy suggested that the peripheral regions of isothermal storage starch were better organized than temperature-cycles. Temperature cycling induced higher onset temperature for melting of crystals than isothermal storage under a differential scanning calorimeter. The cycled temperature storage induced a greater amount of SDS than the isothermal storage.