Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour.

Food Chem X · 2025 · PMC12145678 · PMID 40486060

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3 A and B, the removal of albumins and globulins had no significant effects on the content of protein and free lipid of all the three varieties of α-amylase hydrolyzed rice flour ( P > 0.05), but induced significant changes in their maltose content ( P < 0.05) and extremely significant changes in their glucose content ( P < 0.01).

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