Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Abstract The quality characteristics of rice-based products depend on the properties of their starch component. Maltogenic α-amylase (MA) is extensively used as an anti-staling agent in bakery foods. To expand its application in rice-based products, in the current study, normal rice starch (NRS) was subjected to MA. The enzyme susceptibility of NRS and the impact of starch fine structure changes on its rheological properties was investigated. The results reveal that NRS was less susceptible to MA, and exhibited two hydrolysis phases. As the degree of hydrolysis (DH) increased, the molecular weight of NRS decreased from 3.3 × 107 to 3.4 × 104 g/mol, while the short-chain levels (DP