Effects of Hydrothermal Treatment and Other Physical Modification Methods for Rice Starch and Glycemic Index
This article introduced the classification and existing forms of rice starch,and reviewed the mechanisms on altering starch structure and components for influencing glycemic index(GI)level of rice starch by usual physical modification method--hydrothermal treatment,which includes heat moisture treatment,annealing and parboiling,analyzed the factors(components of raw material,temperature,duration,water content,treatment times etc.)affecting the effect of hydrothermal treatment and subsequent retrogradation process,and discussed the technical characteristics of new starch modification methods such as high static pressure,ultrasound and microwave treatments etc.Finally,the article pointed out that comprehensively utilizing the treatments of pressured parboiling,high static pressure,ultrasound and microwave to precisely control the process of starch transferring,rearrangement,gelatinization,retrogradation may be the trend for producing low GI food by physical modification in future.
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