ShareInfluence of storage on supercooling of rice starch and flour gels.
Author(s) : CHRASTIL J.
Type of article: Article
Summary
The degree of supercooling of amylose-amylopectine gels is indirectly related to their amylose content. Supercooling of starch gels is influenced by oryzenine presence (reserve protein of rice). Supercooling of starch or flour gels is related to molecular mass of oryzenine and starch, oryzenine-starch interaction and water binding.
Details
- Original title: Influence of storage on supercooling of rice starch and flour gels.
- Record ID : 1992-2808
- Languages: English
- Source: J. agric. Food Chem. - vol. 39 - n. 10
- Publication date: 1991
Links
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Indexing
- Themes: Seeds and plants
- Keywords: Starch; Flour; Cereal; Rice; Colloidal suspension; Supercooling
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