Research examines glutinous rice starch properties, showing structure-function relationships vary by cultivar.
Key Points
The research aims to understand how the structural characteristics of glutinous rice starch differ among various cultivars and how these differences affect their functionalities.
Characterization of multi-scale structural features of starch from three rice cultivars (two indica and one japonica).
Evaluation of thermal properties and in vitro digestibility of starch samples.
Correlation analysis to assess the relationship between molecular weight, chain length, and resistance to digestion.
TN starch exhibited the highest crystallinity (33.73%) and thermal stability.
NL starch had the lowest thermal stability and highest rapidly digestible starch content (64.71%).
WK5 starch possessed the highest content of resistant starch.