The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 742-749

  Syahariza, Z A ^a,b   Sar, Seila ^a   Hasjim, Jovin ^a   Tizzotti, Morgan J ^a   Gilbert, Robert G ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Amylopectin; Amylose; Molecular structures; Rice; Size exclusion chromatography; Starch digestibility

Indexed keywords

AMYLOSE; COOKED RICE; FINE STRUCTURES; IN-VITRO; LASER LIGHT SCATTERING; PROTON NMR; RICE; STRUCTURAL CHARACTERISTICS; STRUCTURAL FEATURE;

AMYLOPECTINS; MOLECULAR STRUCTURE; SIZE EXCLUSION CHROMATOGRAPHY;

GRAIN (AGRICULTURAL PRODUCT);

AMYLOPECTIN; AMYLOSE; LIPID; STARCH;

ARTICLE; BIOSYNTHESIS; CHEMICAL STRUCTURE; COOKING; DEGRADATION; GEL PERMEATION CHROMATOGRAPHY; GELATINIZATION; GRAIN; IN VITRO STUDY; LIGHT SCATTERING; MOLECULAR SIZE; PROTON NUCLEAR MAGNETIC RESONANCE; RICE; STATISTICAL ANALYSIS;

AMYLOPECTIN; AMYLOSE; COOKING; DIGESTION; HUMANS; MOLECULAR STRUCTURE; ORYZA SATIVA; STARCH;

EID: 84866865047     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.053     Document Type: Article

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