A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains

Alterations in rice qualities during ageing are related to changes in starch molecular struc- tures. However, if and how storage temperature determines starch structure–function relations remain unknown. This study applied four storage temperatures to investigate the effects of ageing on starch structure–function relations. A small but significant variation was observed for starch chain lengths, and this variation depended on both rice varieties and storage temperatures. Rice grains aged at...