Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating

Food Chemistry

Volumn 128, Issue 3, 2011, Pages 645-652

  Wei, Cunxu ^a   Qin, Fengling ^a   Zhou, Weidong ^a   Xu, Bin ^a   Chen, Chong ^a   Chen, Yifang ^a   Wang, Youping ^a   Gu, Minghong ^a   Liu, Qiaoquan ^a  

^a YANGZHOU UNIVERSITY   (China)

Author keywords

Crystalline property; Heating; High amylose starch granule; Morphological structure; Rice

Indexed keywords

AMORPHOUS STARCH; ANTISENSE RNA; CRYSTALLINE PROPERTIES; GELATINISATION; GRANULE SWELLING; HEATING TEMPERATURES; HIGH-AMYLOSE STARCH GRANULE; MORPHOLOGICAL STRUCTURES; RESISTANT STARCH; RICE; RICE STARCH; STARCH-BRANCHING ENZYMES; STRUCTURAL CHANGE; SWELLING POWER; TRANSGENIC RICE; WATER SOLUBILITIES; WILD TYPES;

CRYSTALLINE MATERIALS; ENZYME INHIBITION; GELATION; GRANULATION; HEATING; RNA; SPECTROSCOPIC ANALYSIS; STRUCTURAL PROPERTIES;

STARCH;

AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; GELATINIZATION; HEATING; NONHUMAN; RICE; SOLUBILITY; TEMPERATURE MEASUREMENT; VARIETAS;

EID: 79955616322     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.080     Document Type: Article

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