Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima)

Starch is the principal component of rice that affects its cooking and nutritional quality. This study investigated molecular and thermal properties of starches isolated from seven Africa rice accessions (ARAs) in comparison with two commonly produced Asian rice varieties (ARVs) and a developed cros...

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Veröffentlicht in:	Die Stärke 2016-01, Vol.68 (1-2), p.9-19
Hauptverfasser:	Gayin, Joseph, Bertoft, Eric, Manful, John, Yada, Rickey Y, Abdel‐Aal, El‐Sayed M
Format:	Artikel
Sprache:	eng
Schlagworte:	absorbance African rice amylose chemical structure cooking enthalpy gelatinization Gelatinization properties gels iodine melting Molecular composition nutritive value Oryza glaberrima Pasting characteristics rice Rice starch starch granules thermal properties vapors viscosity X-ray diffraction
Online-Zugang:	Volltext
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