Amylopectin Fine Structure and Rice Starch Paste Breakdown

Amylopectin Fine Structure and Rice Starch Paste Breakdown

Ten rice starches with a fairly narrow range of amylose content, but wide variation in RVA pasting curves, were selected to study a possible relationship between amylopectin fine structure and RVA paste viscosity parameters. Amylopectin fine structure was found to significantly correlate with paste...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of cereal science 2001-11, Vol.34 (3), p.279-284
Hauptverfasser: Han, Xian-Zhong, Hamaker, Bruce R.
Format: Artikel
Sprache:eng
Schlagworte:
amylopectin, chain length, paste breakdown
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Starch and starchy product industries
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Ten rice starches with a fairly narrow range of amylose content, but wide variation in RVA pasting curves, were selected to study a possible relationship between amylopectin fine structure and RVA paste viscosity parameters. Amylopectin fine structure was found to significantly correlate with paste breakdown. Proportion of long chains of amylopectin (FrI) was negatively correlated (r=0·84, p
ISSN:0733-5210
1095-9963
DOI:10.1006/jcrs.2001.0374