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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