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Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment
Food Science and Technologynpj Science of Food

Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment

X. Lu, R. Ma, et al.

This research conducted by Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Zhengyu Jin, and Yaoqi Tian delves into how rice peptides influence the structure and digestibility of cooked rice starch. The study reveals that different molecular weights of rice peptides can slow down starch digestion, increase resistant starch, and enhance thermal stability, paving the way for innovative low-digestibility carbohydrate foods and functional protein products.... show more
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