Effect of Ultrasonic Treatment on Structure,Physicochemical and Digestibility of Black Rice Flour
To investigate the effect of ultrasonic treatment on the structure,physicochemical,and digestibility of black rice flour.In this study,black rice flour(BRF)was used as the research object to analyze the effects of differ-ent ultrasonic power treatments on the particle size distribution,microstructure,crystalline structure,short-range ordered structure,thermodynamics,rheology and digestibility properties of black rice flour.The results indicated that the black rice flour particles were destroyed after ultrasonic treatment,the particle size decreased,the starch crystal-linity decreased from 45.14％to 28.53％,and the short-range ordered structure was damaged.In terms of physi-cochemical properties,the water absorption index,cold water solubility,and swelling of black rice flour increased significantly from 2.02 g/g,4.86％,and 3.20％to 4.27 g/g,10.5％,and 6.17％,respectively.The enthalpy of pasting with storage modulus and loss modulus of black rice flour was reduced after ultrasound treatment.In terms of digestibility,the RDS content of ultrasound-treated black rice flour was reduced,and the SDS and RS contents were significantly increased.
black rice flourultrasonicstructurephysical and chemical propertiesdigestibility
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