Influence of waxy proteins on wheat resistant starch formation, molecular structure and physicochemical properties

Hongmiao Chang,Junwei Zhang,Jian Xia,Caiyun Kang,Yueming Yan

Food Chemistry（2022）

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摘要

•Waxy protein deletions significantly decreased resistant starch (RS3) content.•Waxy proteins negatively affected RS3 long- and short-range crystalline structures.•Waxy deletions altered Raman spectra and increased ordered RS3 crystals.•Waxy deletions significantly improved the physicochemical properties of RS3.

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关键词

Wx-deletion,Starch granules,RS3,Crystalline structure,Physicochemical properties

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