Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids
1991
CHANG, SHUH‐MING | LIU, LIH‐CHING
In waxy and nonwaxy rice starch gels the retrogradation process was a function of time. The enthalpy for rice starch gel with high amylose content was higher than those for low amylose content or for waxy starch samples. In all rice starch gels, samples stored under 25°C had lower enthalpy and higher endothermic onset temperature. In presence of sucrose, extent of retrogradation increased, while in presence of NaCl, it decreased. Effects of maltose, glucose and lipids were dependent on rice starch gel and storage temperature.
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书目信息
出版者
Blackwell Publishing Ltd
其它主题
Starch gels; Glutinous rice; Retrogradation; Rice starch; Storage temperature
语言
英语
类型
Journal Article; Text
2024-02-28
MODS