The effects of enzymatic hydrolysis on the structure and rheological properties of glutinous rice, japonica rice and indica rice starch were studied by treating glutinous rice, japonica rice and indica rice starch with pullulanase. The results showed that after pullulanase treatment, the crystallinity of the three rice starches decreased and the amorphous area increased; the chain length distribution results showed that the fine structures of the three rice starches were similar, and the hydrolysis reaction was more effective for shorter side chains. Glutinous rice Starch is more easily hydrolyzed by enzymes; there is no significant difference in the Fourier transform infrared spectra of debranched starch and natural rice starch, and the stretching vibration absorption peak of -OH is relatively enhanced; after adding pullulanase, the viscosity of the starch paste drops sharply, and the viscosity of glutinous rice starch It decreases the fastest and is easier to be hydrolyzed; the rheological characteristics show that the starch granules are intermolecularly associated and loosely arranged, with enhanced mobility, enhanced solubility and water-holding capacity. Glutinous rice starch is more sensitive to pullulanase treatment than the other two rice starches. Conclusion: Debranching treatment improves starch gel properties and enhances starch fluidity

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Original research was done by Zhou Yibin, Cao Chuan, Shen Mingyu, Xu Li, Wei Dongmei

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