August 15, 2025PolysaccharidesOpen Access

Functional and Pharmaceutical Properties of Physically and Chemically Modified Rice Bean (Vigna umbellata) Starches

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Modified rice bean starches showed increased swelling capacity, with carboxymethylated starch reaching 18.91 g/g.
The in vitro digestibility indicated improvements in resistant starch content, with carboxymethylated starch at 21.65%.
Physicochemical modifications significantly influenced the properties of rice bean starches, enhancing their functionality.
Findings suggest modified rice bean starches can serve as effective excipients for pharmaceutical and food formulations.

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Exploration of rice bean starch properties shows improved solubility and digestibility, indicating potential in food and pharmaceutical applications.

Kittipongpatana et al. (2025) studied this question.

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Exploration of rice bean starch properties shows improved solubility and digestibility, indicating potential in food and pharmaceutical applications.