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Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches

A set of 13 waxy rice genotypes prepared by chemical-induced mutation of rice variety TNG67 and 7 waxy rice varieties widely grown in Taiwan were compared for structural, rheological and retrogradation characteristics of starches. Wide differences in retrogradation enthalpy (ΔHret), gel firmness and...

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Bibliographic Details
Published in:Journal of cereal science 2012-09, Vol.56 (2), p.367-373
Main Authors: Singh, Harinder, Lin, Jheng-Hua, Huang, Wei-Hsiang, Chang, Yung-Ho
Format: Article
Language:English
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Summary:A set of 13 waxy rice genotypes prepared by chemical-induced mutation of rice variety TNG67 and 7 waxy rice varieties widely grown in Taiwan were compared for structural, rheological and retrogradation characteristics of starches. Wide differences in retrogradation enthalpy (ΔHret), gel firmness and storage modulus (G’ret) were observed for 2-week stored gels of 20 starches. Ratio of short-to-long amylopectin chains was significantly higher (p
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2012.04.007