Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids
1991
Chang, S.M. | Liu, L.C.
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 degrees 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 starch temperature.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
卷
56
期
2
ISSN
0022-1147
语言
英语
注释
2019-12-04
类型
Journal Article; Text
2024-02-28
MODS