Salinity alters the protein composition of rice endosperm and the physicochemical properties of rice flour

Journal of the Science of Food and Agriculture

Volumn 91, Issue 12, 2011, Pages 2292-2297

  Baxter, Graeme ^a   Zhao, Jian ^b   Blanchard, Christopher ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Protein; Rice; RVA pasting; Salinity; Textural properties

Indexed keywords

GLUTEN; NAPIN; PEPTIDE; SEED STORAGE PROTEIN;

ADHESION; ARTICLE; AUSTRALIA; CAPILLARY ELECTROPHORESIS; CHEMISTRY; ENDOSPERM; FOOD HANDLING; FRACTIONATION; GEL; GROWTH, DEVELOPMENT AND AGING; HARDNESS; IRRIGATION (AGRICULTURE); ISOLATION AND PURIFICATION; PHYSICAL CHEMISTRY; RICE; SALINITY; SENSATION; SPECIES DIFFERENCE; TRANSITION TEMPERATURE; VISCOSITY;

2S ALBUMINS, PLANT; ADHESIVENESS; AGRICULTURAL IRRIGATION; CHEMICAL FRACTIONATION; ELECTROPHORESIS, CAPILLARY; ENDOSPERM; FOOD HANDLING; GELS; GLUTENS; HARDNESS; NEW SOUTH WALES; ORYZA SATIVA; PEPTIDES; PHYSICOCHEMICAL PHENOMENA; SALINITY; SEED STORAGE PROTEINS; SENSATION; SPECIES SPECIFICITY; TRANSITION TEMPERATURE; VISCOSITY;

EID: 80051892066     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4458     Document Type: Article

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