Characteristics of the starch fine structure and pasting properties of waxy rice during storage.

Huang, Yu-Chan; Lai, Hsi-Mei

Huang, Yu-Chan; Lai, Hsi-Mei.

Afiliación

Huang YC; Department of Agricultural Chemistry, National Taiwan University, No. 1, Roosevelt Rd., Sec. 4, Taipei 10617, Taiwan.
Lai HM; Department of Agricultural Chemistry, National Taiwan University, No. 1, Roosevelt Rd., Sec. 4, Taipei 10617, Taiwan. Electronic address: hmlai@ntu.edu.tw.

Food Chem ; 152: 432-9, 2014.

Article en En | MEDLINE | ID: mdl-24444958

Asunto(s)

Oryza/química; Almidón/química; Harina/análisis; Almacenamiento de Alimentos; Estructura Molecular; Temperatura; Viscosidad

Palabras clave

AP; Amylopectin (AP); BkD; CL; Chain-length (CL) distribution; DP; F-AgNO(3); F-water; HPAECPAD; HPSEC; Mw; PT; PV; RT; RVA; Rapid Visco Analyzer; Rapid Visco analysis (RVA); S-water; SB; Storage; T; Waxy rice; amylopectin; breakdown; chain-length; degree of polymerisation; high performance size exclusion chromatography; high-performance anion-exchange chromatographypulsed-amperometric detector; molecular weight; pasting temperature; peak viscosity; room temperature; setback; trough; waxy rice flour in AgNO(3) solution; waxy rice flour in water; waxy rice starch in water

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Almidón Idioma: En Revista: Food Chem Año: 2014 Tipo del documento: Article País de afiliación: Taiwán

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