Abstract:In order to provide a theoretical basis for the application of annealing treatment in the modification of rice starch, Yuchi early indica rice was used as a raw material and annealed at different temperature (50~70 ℃) and moisture content (45% ~ 65%). Then the starch in the annealed rice was extracted, and the unannealed rice starch was used as the control. The effects of annealing treatment on the solubility, swelling power, gelatinization, digestion and freeze-thaw stability of rice starch were studied. The results showed that compared with the control, the solubility and swelling power of annealed rice starch decreased. The peak viscosity, final viscosity, valley viscosity, retrogradation value and attenuation value decreased, while the gelatinization temperature increased. The effect of annealing temperature on attenuation value was significant. The content of RDS (fast digestible starch) in starch increased, the content of RS (resistant starch) decreased, and the content of SDS (slowly digestible starch) varied with different annealing conditions, indicating that annealing treatment improved the digestibility of rice starch. However, the annealing treatment decreased the freeze-thaw stability of rice starch.
