The effects of different bamboo shoot shell fibre (BSSF) content (1, 2, 5 and 10%, w/w) on the physical, thermal and structural properties of rice starch were investigated. BSSFs significantly affected the properties of rice starch by competitive water absorption and hydrogen bonding. With increased BSSF content, the breakdown value and pasting temperature of rice starch were increased, whereas the peak viscosity, final viscosity and setback value were decreased. Thermodynamic results showed that the gelatinisation temperature and gelatinisation enthalpy of rice starch were significantly increased by the 5% and 10% BSSFs. Furthermore, BSSFs interconnected with amylose through hydrogen bonds to restrain gel‐structure formation, thereby resulting in low storage modulus and loss modulus of rice starch paste. A loose structure of rice starch supplemented with 10% BSSFs was clearly visible, exhibiting the minimum values of hardness (32.12 ± 4.47 g) and adhesiveness (64.70 ± 17.32 g). Moreover, BSSFs increased the amount of short‐range ordered structures but had no effect on the crystal type of rice starch. These results may contribute to the manufacture and development of fibre‐enriched starchy products.

中文翻译：

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竹壳纤维的添加影响大米淀粉的物理，热和结构性质

研究了不同竹笋壳纤维（BSSF）含量（1、2、5和10％，w / w）对稻米淀粉的物理，热学和结构性能的影响。BSSFs通过竞争性吸水和氢键显着影响大米淀粉的性能。随着BSSF含量的增加，大米淀粉的分解值和糊化温度增加，而峰值粘度，最终粘度和缩水值降低。热力学结果表明，大米淀粉的糊化温度和糊化焓分别由5％和10％的BSSF提高。此外，BSSF通过氢键与直链淀粉相互连接，以抑制凝胶结构的形成，从而导致大米糊糊的储能模量和损耗模量低。大米淀粉的松散结构添加了10％BSSF，清晰可见，显示出最低的硬度值（32.12±4.47 g）和粘合性（64.70±17.32 g）。此外，BSSF增加了短程有序结构的数量，但对大米淀粉的晶体类型没有影响。这些结果可能有助于制造和开发富含纤维的淀粉产品。