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Starch Lipids and Their Effect on Rice Starch Properties
Starch - Stärke, 1980AbstractThe 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%.
C. C. Maniñgat, B. O. Juliano
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Characterizing Starch Molecular Structure of Rice
2018A better understanding of the nutritional properties of rice starch is important because of the rapid rise of diet-related health complications, particularly obesity, type 2 diabetes, and colorectal cancers. Rice starch that is slowly digested to glucose, and where significant quantities of starch which reach the lower gut ("resistant starch"), can ...
Li, Cheng +2 more
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Effect of rice protein on the gelatinization and retrogradation properties of rice starch
International Journal of Biological Macromolecules, 2023In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature ...
Chunsen, Wu +5 more
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Starch Retrogradation in Cooked Pasta and Rice
Cereal Chemistry, 2000ABSTRACTEffect of cooking time on starch retrogradation and water distribution was studied in pasta (spaghetti) and rice (parboiled and arborio) using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) Optimum cooking times (OCT) were 8, 16, and 18.5 min for spaghetti, parboiled, and arborio rice, respectively.
M. Riva, D. Fessas, A.Schiraldi
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Journal of Agricultural and Food Chemistry, 2002
Amylose content and amylopectin chain length distribution, the two most commonly used structural parameters of starch, have significant effects on starch retrogradation. In the present work, starches were separated and purified from 18 rice cultivars. The amylopectin was purified from each starch.
Yuan, Yao, Jingmin, Zhang, Xiaolin, Ding
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Amylose content and amylopectin chain length distribution, the two most commonly used structural parameters of starch, have significant effects on starch retrogradation. In the present work, starches were separated and purified from 18 rice cultivars. The amylopectin was purified from each starch.
Yuan, Yao, Jingmin, Zhang, Xiaolin, Ding
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Food Science and Biotechnology, 2015
Retrograded and cross-linked resistant starches (RS) were prepared from rice starches through autoclaving-cooling cycles (RS3) and cross-linking using sodium trimetaphophate after annealing (RS4). The RS-added non-waxy rice starch gels were investigated to improve the gel structures of rice products.
Jeongeun Kim, Chen Zhang, Malshick Shin
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Retrograded and cross-linked resistant starches (RS) were prepared from rice starches through autoclaving-cooling cycles (RS3) and cross-linking using sodium trimetaphophate after annealing (RS4). The RS-added non-waxy rice starch gels were investigated to improve the gel structures of rice products.
Jeongeun Kim, Chen Zhang, Malshick Shin
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Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours
Journal of Food Science, 2007ABSTRACT: Thermal properties of conventionally and ohmically heated rice starch and rice flours at various frequencies and voltages were studied. There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch–chain ...
H J, An, J M, King
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Natural Rice Starch Granules for Green Cleaning
Langmuir, 2019Detergents are steadily becoming one of the necessities in our daily life. However, synthetic detergents are threatening the global environment and human health, as most of them are derived from petrochemicals. Inspired by one of the ancient Asian traditions that the rice-washing water served as a natural detergent for bathing and washing, this work ...
Xiaodong Lian +5 more
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Plant Science
Starch is the most abundant component of the rice endosperm and plays a vital role in determining grain yield and quality. However, the mechanisms underlying starch granule formation remains poorly understood. In this study, we identified a plastid coiled-coil protein specifically expressed in rice developing seeds.
Wang Li +8 more
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Starch is the most abundant component of the rice endosperm and plays a vital role in determining grain yield and quality. However, the mechanisms underlying starch granule formation remains poorly understood. In this study, we identified a plastid coiled-coil protein specifically expressed in rice developing seeds.
Wang Li +8 more
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Non-starch lipids and starch lipids in milled rice
Journal of Cereal Science, 1986Milled white rice was reduced to a fine flour for lipid extraction. Quantitative recoveries of non-starch lipids completely free from starch lipids could not be obtained. Total lipids were extracted from rice flour, therefore, and starch lipids from purified starch; the composition of the non-starch lipids could then be obtained by difference.
M. Nasir Azudin, W.R. Morrison
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