Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme

Rice flour (RF) has become a promising food material. In the present study, RF with higher protein content was prepared using a granular starch hydrolyzing enzyme (GSHE). Particle size, morphology, crystallinity, and molecular structures of RF and rice starch (RS) were characterized to establish a h...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Jinxing Zhai, Xiaoxiao Li, Birte Svensson, Zhengyu Jin, Yuxiang Bai
Format:	Article
Language:	English
Published:	MDPI AG 2023-04-01
Subjects:	rice flour rice protein granular starch hydrolyzing enzyme hydrolytic mechanism physicochemical property
Online Access:	https://www.mdpi.com/1420-3049/28/8/3522