Abstract
Rice accounts for more than half the global population as staple food with starch predominating the major component. The effect of pulsed electric field (PEF) on thermal, paste and digestible properties, morphology, and hierarchical structure of rice starch in solid state was investigated. Upon PEF treatment, the gelatinization enthalpy (ΔΗ) of starch decreased, the retrogradation value of starch paste decreased slightly; and the rapid digestible starch (RDS) increased, the slowly digestible starch (SDS) decreased and the resistant starch (RS) changed slightly. PEF might act on the outer structure of starch granules, slightly changed the molecular structure of rice starch by rearranging the short-range structure and damaging the amorphous and crystalline structure. Pearson correlation analysis suggested that molecular weight of amylopectin, ΔΗ and digestibility were strongly dependent on the electric field strength; the changes in multi-scale structure was closely related to those in properties of PEF. The improvement of digestibility of rice starch might be attributed to the disruption of starch granule surface as evidenced by SEM observation and the rearrangement of multi-scale structures of rice starch induced by PEF.
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