Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour

High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate with gelatinization and retrogradation properties. This study investigated the changes in properties of low- high-amylose reconstituted flour (RRF) added different fractions proteins extracted from high-protein The addition protein decreased RVA (rapid viscosity analyzer) parameters RRF increased peak time. high amylose mainly PV, FV, SB, times, scarcely affected BD PaT. interaction between determined pasting temperature. Protein significantly enthalpies onset temperature (To) (Tp), while enthalpies, To Tp. additions gel hardness pore size, size. Our findings may be potentially useful breeding cultivating