Starch Lipids and Their Effect on Rice Starch Properties
The properties of starch lipids and the effect of defatting on properties of starch granules from eight rice sorts were studied. Content of lipids associated with starch prepared by sodium dodecyl benzene sulfonate (DoBS) extraction of protein from rice flour ranged from 0.03 to 0.44%. Major lipids...
| Autores principales: | , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1980
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166554 |
| _version_ | 1855534777952632832 |
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| author | Maniñgat, C.C. Juliano, Bienvenido O. |
| author_browse | Juliano, Bienvenido O. Maniñgat, C.C. |
| author_facet | Maniñgat, C.C. Juliano, Bienvenido O. |
| author_sort | Maniñgat, C.C. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The properties of starch lipids and the effect of defatting on properties of starch granules from eight rice sorts were studied. Content of lipids associated with starch prepared by sodium dodecyl benzene sulfonate (DoBS) extraction of protein from rice flour ranged from 0.03 to 0.44%. Major lipids were free fatty acids and lysophosphatidyl choline. Major fatty acids were linoleic, palmitic, and oleic or myristic acid. Defatting reduced the gelatinization temperature and the gel viscosity of starch. Various methods of starch preparation were compared. |
| format | Journal Article |
| id | CGSpace166554 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1980 |
| publishDateRange | 1980 |
| publishDateSort | 1980 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665542025-05-14T10:39:53Z Starch Lipids and Their Effect on Rice Starch Properties Maniñgat, C.C. Juliano, Bienvenido O. starch lipids starch properties The properties of starch lipids and the effect of defatting on properties of starch granules from eight rice sorts were studied. Content of lipids associated with starch prepared by sodium dodecyl benzene sulfonate (DoBS) extraction of protein from rice flour ranged from 0.03 to 0.44%. Major lipids were free fatty acids and lysophosphatidyl choline. Major fatty acids were linoleic, palmitic, and oleic or myristic acid. Defatting reduced the gelatinization temperature and the gel viscosity of starch. Various methods of starch preparation were compared. 1980-01 2024-12-19T12:56:23Z 2024-12-19T12:56:23Z Journal Article https://hdl.handle.net/10568/166554 en Wiley Maniñgat, C. C.; Juliano, B. O. 2006. Starch Lipids and Their Effect on Rice Starch Properties. Starch Stand#228;rke, Volume 32 no. 3 p. 76-82 |
| spellingShingle | starch lipids starch properties Maniñgat, C.C. Juliano, Bienvenido O. Starch Lipids and Their Effect on Rice Starch Properties |
| title | Starch Lipids and Their Effect on Rice Starch Properties |
| title_full | Starch Lipids and Their Effect on Rice Starch Properties |
| title_fullStr | Starch Lipids and Their Effect on Rice Starch Properties |
| title_full_unstemmed | Starch Lipids and Their Effect on Rice Starch Properties |
| title_short | Starch Lipids and Their Effect on Rice Starch Properties |
| title_sort | starch lipids and their effect on rice starch properties |
| topic | starch lipids starch properties |
| url | https://hdl.handle.net/10568/166554 |
| work_keys_str_mv | AT maningatcc starchlipidsandtheireffectonricestarchproperties AT julianobienvenidoo starchlipidsandtheireffectonricestarchproperties |