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Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes

  • Published:2019-09 Issue: Volume:137 Page:187-196
  • ISSN:0141-8130
  • Container-title:International Journal of Biological Macromolecules
  • language:en
  • Short-container-title:International Journal of Biological Macromolecules

Author:

Lin Lingshang,Pan Ting,Liu Qiaoquan,Wei Cunxu

Funder

National Natural Science Foundation of China

Qinglan Project of Jiangsu Province of China

Yangzhou University

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference38 articles.

1. Critical roles of soluble starch synthase SSIIIa and granule-bound starch synthase Waxy in synthesizing resistant starch in rice;Zhou;Proc. Natl. Acad. Sci. U. S. A.,2016

2. Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities;Tian;Proc. Natl. Acad. Sci. U. S. A.,2009

3. Classification and measurement of nutritionally important starch fractions;Englyst;Eur. J. Clin. Nutr.,1992

4. Increasing resistant starch content in rice for better consumer health;Ordonio;Proc. Natl. Acad. Sci. U. S. A.,2016

5. Health properties of resistant starch;Nugent;Nutr. Bull.,2005

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