Structural differences between hot-water-soluble and hot-water-insoluble fractions of starch in waxy rice (Oryza sativa L.)

Carbohydrate Polymers

Volumn 81, Issue 3, 2010, Pages 524-532

  Cuevas, Rosa Paula ^a,b   Gilbert, Robert G ^b   Fitzgerald, Melissa A ^a  

^a INTERNATIONAL RICE RESEARCH INSTITUTE   (Philippines)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Chain length distributions; Degree of branching; Hot water soluble starch; Structural properties

Indexed keywords

AVERAGE SIZE; BRANCHED MATERIALS; CHAIN LENGTH DISTRIBUTION; CRYSTALLISATION; DEGREE OF BRANCHING; HOT WATER; KINETIC EFFECT; LIGHT SCATTERING MEASUREMENT; ORYZA SATIVA; SHORTER CHAINS; SOLUBLE STARCH; STRUCTURAL DIFFERENCES; THERMODYNAMIC EFFECT; WATER-SOLUBLE POLYSACCHARIDES; WAXY RICE;

DISSOLUTION; MOLECULES; SOLUBILITY; STARCH; STRUCTURAL PROPERTIES; WATER;

IMAGE SEGMENTATION;

ORYZA SATIVA;

EID: 77953133508     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2010.03.007     Document Type: Article

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