Gel and Molecular Properties of Nonwaxy Rice Starch
A study of the factors that determine the gel consistency values of nonwaxy milled rice and rice starch showed that these values (in mm) were correlated negatively with the corresponding gel viscosities as measured with a Wells‐Brookfield viscometer. In 6 IRRI rice varieties and an intermediate amyl...
| Main Authors: | , |
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| Format: | Journal Article |
| Language: | Inglés |
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Wiley
1975
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| Online Access: | https://hdl.handle.net/10568/166541 |
| _version_ | 1855523336580235264 |
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| author | Juliano, Bienvenido O. Perdon, A.A. |
| author_browse | Juliano, Bienvenido O. Perdon, A.A. |
| author_facet | Juliano, Bienvenido O. Perdon, A.A. |
| author_sort | Juliano, Bienvenido O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A study of the factors that determine the gel consistency values of nonwaxy milled rice and rice starch showed that these values (in mm) were correlated negatively with the corresponding gel viscosities as measured with a Wells‐Brookfield viscometer. In 6 IRRI rice varieties and an intermediate amylose variety, C 4–63 G, amylopectin contributed more to gel viscosity than did the amylose fraction of the starch. Differences in gel viscosity were observed only at starch concentration of 40 mg in 2 ml 0.2‐N KOH or higher and were not simply related to differences in the intrinsic viscosity [η] of starch. However, gel consistency of starch was significantly correlated negatively with [η] of amylopectin. Gel viscosity was higher in KOH than in potassium acetate but the difference in viscosity was greater for the starch and amylopectin than for amylose. |
| format | Journal Article |
| id | CGSpace166541 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1975 |
| publishDateRange | 1975 |
| publishDateSort | 1975 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665412025-05-14T10:39:38Z Gel and Molecular Properties of Nonwaxy Rice Starch Juliano, Bienvenido O. Perdon, A.A. gel and molecular properties molecular properties nonwaxy properties starch A study of the factors that determine the gel consistency values of nonwaxy milled rice and rice starch showed that these values (in mm) were correlated negatively with the corresponding gel viscosities as measured with a Wells‐Brookfield viscometer. In 6 IRRI rice varieties and an intermediate amylose variety, C 4–63 G, amylopectin contributed more to gel viscosity than did the amylose fraction of the starch. Differences in gel viscosity were observed only at starch concentration of 40 mg in 2 ml 0.2‐N KOH or higher and were not simply related to differences in the intrinsic viscosity [η] of starch. However, gel consistency of starch was significantly correlated negatively with [η] of amylopectin. Gel viscosity was higher in KOH than in potassium acetate but the difference in viscosity was greater for the starch and amylopectin than for amylose. 1975-01 2024-12-19T12:56:22Z 2024-12-19T12:56:22Z Journal Article https://hdl.handle.net/10568/166541 en Wiley Juliano, B. O.; Perdon, A. A. 2006. Gel and Molecular Properties of Nonwaxy Rice Starch. Starch Stand#228;rke, Volume 27 no. 4 p. 115-120 |
| spellingShingle | gel and molecular properties molecular properties nonwaxy properties starch Juliano, Bienvenido O. Perdon, A.A. Gel and Molecular Properties of Nonwaxy Rice Starch |
| title | Gel and Molecular Properties of Nonwaxy Rice Starch |
| title_full | Gel and Molecular Properties of Nonwaxy Rice Starch |
| title_fullStr | Gel and Molecular Properties of Nonwaxy Rice Starch |
| title_full_unstemmed | Gel and Molecular Properties of Nonwaxy Rice Starch |
| title_short | Gel and Molecular Properties of Nonwaxy Rice Starch |
| title_sort | gel and molecular properties of nonwaxy rice starch |
| topic | gel and molecular properties molecular properties nonwaxy properties starch |
| url | https://hdl.handle.net/10568/166541 |
| work_keys_str_mv | AT julianobienvenidoo gelandmolecularpropertiesofnonwaxyricestarch AT perdonaa gelandmolecularpropertiesofnonwaxyricestarch |