Varietal Differences in Properties Among High Amylose Rice Starches
Among three high‐amylose starches differing in gel consistency, the hard gel starch (IR42), corresponding to harder cooked rice, had higher amylograph consistency and setback, higher gel viscosity in 0.2 N KOH and higher alkali viscograph peak than starch with soft (IR32) or medium (IR36) gel consis...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1987
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166557 |
| _version_ | 1855536713547382784 |
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| author | Juliano, Bienvenido O. Villareal, R.M. Perez, C.M. Villareal, C.P. Baños, Los Takeda, V. Hizukuri, S. |
| author_browse | Baños, Los Hizukuri, S. Juliano, Bienvenido O. Perez, C.M. Takeda, V. Villareal, C.P. Villareal, R.M. |
| author_facet | Juliano, Bienvenido O. Villareal, R.M. Perez, C.M. Villareal, C.P. Baños, Los Takeda, V. Hizukuri, S. |
| author_sort | Juliano, Bienvenido O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Among three high‐amylose starches differing in gel consistency, the hard gel starch (IR42), corresponding to harder cooked rice, had higher amylograph consistency and setback, higher gel viscosity in 0.2 N KOH and higher alkali viscograph peak than starch with soft (IR32) or medium (IR36) gel consistency. IR42 starch had less extractable starch and amylose in boiling water than IR32 and IR36 starches. The three starches had similar amyloses; the differences in gel consistency were due to the amylopectin fraction. IR42 amylopectin had higher iodine affinity, more long‐chain linear fractions on isoamylase debranching and gel filtration or 1‐butanol precipitation, and less DPn 16–17 fraction than IR32 and IR36 amylopectins. |
| format | Journal Article |
| id | CGSpace166557 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1987 |
| publishDateRange | 1987 |
| publishDateSort | 1987 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665572025-05-14T10:39:55Z Varietal Differences in Properties Among High Amylose Rice Starches Juliano, Bienvenido O. Villareal, R.M. Perez, C.M. Villareal, C.P. Baños, Los Takeda, V. Hizukuri, S. varietal differences amylose starch Among three high‐amylose starches differing in gel consistency, the hard gel starch (IR42), corresponding to harder cooked rice, had higher amylograph consistency and setback, higher gel viscosity in 0.2 N KOH and higher alkali viscograph peak than starch with soft (IR32) or medium (IR36) gel consistency. IR42 starch had less extractable starch and amylose in boiling water than IR32 and IR36 starches. The three starches had similar amyloses; the differences in gel consistency were due to the amylopectin fraction. IR42 amylopectin had higher iodine affinity, more long‐chain linear fractions on isoamylase debranching and gel filtration or 1‐butanol precipitation, and less DPn 16–17 fraction than IR32 and IR36 amylopectins. 1987-01 2024-12-19T12:56:23Z 2024-12-19T12:56:23Z Journal Article https://hdl.handle.net/10568/166557 en Wiley Juliano, B. O.; Villareal, R. M.; Perez, C. M.; Villareal, C. P.; Baños, Los; Takeda, V. and Hizukuri, S. 2006. Varietal Differences in Properties Among High Amylose Rice Starches. Starch Stärke, Volume 39 no. 11 p. 390-393 |
| spellingShingle | varietal differences amylose starch Juliano, Bienvenido O. Villareal, R.M. Perez, C.M. Villareal, C.P. Baños, Los Takeda, V. Hizukuri, S. Varietal Differences in Properties Among High Amylose Rice Starches |
| title | Varietal Differences in Properties Among High Amylose Rice Starches |
| title_full | Varietal Differences in Properties Among High Amylose Rice Starches |
| title_fullStr | Varietal Differences in Properties Among High Amylose Rice Starches |
| title_full_unstemmed | Varietal Differences in Properties Among High Amylose Rice Starches |
| title_short | Varietal Differences in Properties Among High Amylose Rice Starches |
| title_sort | varietal differences in properties among high amylose rice starches |
| topic | varietal differences amylose starch |
| url | https://hdl.handle.net/10568/166557 |
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