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November 12, 2025Polymers0 citationsOpen Access

Effect of Partial Gelatinization on Rice Starch Properties for Noodle-Making

Impact of Partial Gelatinization on Structure, Physicochemical and Enzymatic Digestion Properties of Rice Starch Used for Rice Noodle-Making

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Authors

BTBin TengCZChen ZhangHWHui Wang

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Overview

Research reveals partial gelatinization enhances physicochemical properties in rice starch, indicating potential for optimized noodle production.

Key Points

  • This research aims to understand how partial gelatinization affects the structural and functional properties of rice starch for noodle-making.
  • Analyzed starch samples partially gelatinized at 60–76 °C for various properties.
  • Compared crystalline fraction, amylose content, swelling power, and gelatinization properties to native starch.
  • Conducted in vitro enzymatic digestibility tests.
  • Substantial variations observed in relative crystallinity, amylose content, swelling power, and gelatinization properties.
  • Increased partial gelatinization temperature led to higher rapidly digestible starch and lower slowly digestible starch and resistant starch.
  • Significant correlations identified between starch digestibility and gelatinization parameters.

Cite This Study

Teng et al. (2025) studied this question.

synapsesocial.com/papers/692523d4c0ce034ddc3554e4https://doi.org/10.3390/polym17223003
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