Enhanced Resistance to Amylolysis in Rice Kernels through Interaction with Chlorogenic Acid

In this study, rice-phenolic acid complexes were prepared by processing rice kernels in chlorogenic (CGA) solutions of different concentrations, followed heating at adsorption times. An treatment 80 °C for 3 h effectively enhanced the complexation samples with CGA (3.86 mg/g) and imparted antioxidant capacities to complex. apparent interaction between starch molecules was suggested electrospray ionization mass spectrometry analysis. Our results revealed that functionalized modifying their physicochemical properties increasing swelling ability (9.1%) breakdown value (24.7%), retarding retrogradation (?9.8%). The a high dose could significantly reduce vitro vivo digestibility 41.9% 23.0%, respectively, relative control. This is considered potential way confer an increased resistance digestion, along desirable pasting properties.