Varietal Differences in Physicochemical Properties of Waxy Rice Starch
High‐gelatinization temperature (GT) waxy rice starch amylopectin has higher sedimentation coefficient than low‐GT waxy rice amylopectin. Get filtration on Sepharose CL‐2B and TSK‐Gel G‐6000PW also showed higher mean molecular weights for high‐GT amylopectins than for low‐GT amylopectins. The harder...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1987
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166555 |
| _version_ | 1855540715280400384 |
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| author | Juliano, Bienvenido O. Villareal, R.M. Baños, Los |
| author_browse | Baños, Los Juliano, Bienvenido O. Villareal, R.M. |
| author_facet | Juliano, Bienvenido O. Villareal, R.M. Baños, Los |
| author_sort | Juliano, Bienvenido O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | High‐gelatinization temperature (GT) waxy rice starch amylopectin has higher sedimentation coefficient than low‐GT waxy rice amylopectin. Get filtration on Sepharose CL‐2B and TSK‐Gel G‐6000PW also showed higher mean molecular weights for high‐GT amylopectins than for low‐GT amylopectins. The harder texture of cooked rice products from high‐GT waxy rices, compared to the texture of products from low‐GT waxy rices, may be due to the higher molecular weight of their amylopectins. |
| format | Journal Article |
| id | CGSpace166555 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1987 |
| publishDateRange | 1987 |
| publishDateSort | 1987 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665552025-05-14T10:40:00Z Varietal Differences in Physicochemical Properties of Waxy Rice Starch Juliano, Bienvenido O. Villareal, R.M. Baños, Los varietal differences physicochemical properties waxy rice starch High‐gelatinization temperature (GT) waxy rice starch amylopectin has higher sedimentation coefficient than low‐GT waxy rice amylopectin. Get filtration on Sepharose CL‐2B and TSK‐Gel G‐6000PW also showed higher mean molecular weights for high‐GT amylopectins than for low‐GT amylopectins. The harder texture of cooked rice products from high‐GT waxy rices, compared to the texture of products from low‐GT waxy rices, may be due to the higher molecular weight of their amylopectins. 1987-01 2024-12-19T12:56:23Z 2024-12-19T12:56:23Z Journal Article https://hdl.handle.net/10568/166555 en Wiley Juliano, B. O.; Villareal, R. M. and Baños, Los. 2006. Varietal Differences in Physicochemical Properties of Waxy Rice Starch. Starch Stand#228;rke, Volume 39 no. 9 p. 298-301 |
| spellingShingle | varietal differences physicochemical properties waxy rice starch Juliano, Bienvenido O. Villareal, R.M. Baños, Los Varietal Differences in Physicochemical Properties of Waxy Rice Starch |
| title | Varietal Differences in Physicochemical Properties of Waxy Rice Starch |
| title_full | Varietal Differences in Physicochemical Properties of Waxy Rice Starch |
| title_fullStr | Varietal Differences in Physicochemical Properties of Waxy Rice Starch |
| title_full_unstemmed | Varietal Differences in Physicochemical Properties of Waxy Rice Starch |
| title_short | Varietal Differences in Physicochemical Properties of Waxy Rice Starch |
| title_sort | varietal differences in physicochemical properties of waxy rice starch |
| topic | varietal differences physicochemical properties waxy rice starch |
| url | https://hdl.handle.net/10568/166555 |
| work_keys_str_mv | AT julianobienvenidoo varietaldifferencesinphysicochemicalpropertiesofwaxyricestarch AT villarealrm varietaldifferencesinphysicochemicalpropertiesofwaxyricestarch AT banoslos varietaldifferencesinphysicochemicalpropertiesofwaxyricestarch |