Gelatinization Characteristics of Rice Starch (Yukihikari).
نویسندگان
چکیده
منابع مشابه
Flow characteristics and gelatinization kinetics of rice starch under strong alkali conditions
The normality dependence and the kinetics of flow behavior in the rice starch dispersion under strong alkali conditions were studied. Non-Newtonian flow (power-law) quantities n and μ (σ = μ(̇); σ: shear stress, ̇: shear rate) of the samples stored (gelatinized) at 20◦C for 10min after the addition of NaOH solution with the normality 0.090 0.175N, were measured by a cone-plate type rotational v...
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The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in onl...
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The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes ...
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The soaked and nonsoaked rice grains were cooked by the excess water method and the steamer method, and subjected to Ranghino's test, X-ray diffraction, and microscopic observation. The starch granules in the nonsoaked rice were gelatinized at the same time as the grains became translucent during cooking. However, when the grains of medium amylose varieties and waxy rice were presoaked, the sta...
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ژورنال
عنوان ژورنال: Journal of Applied Glycoscience
سال: 2000
ISSN: 1344-7882,1880-7291
DOI: 10.5458/jag.47.187