Genotype diversity in structure of amylopectin of waxy rice and its influence on gelatinization properties

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 1858-1864

  Lin, Jheng Hua ^a   Singh, Harinder ^b   Ciao, Jhih Ying ^a   Kao, Wen Tzu ^b   Huang, Wei Hsiang ^b   Chang, Yung Ho ^b  

^a MINGDAO UNIVERSITY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Amylolysis; Chain length; Pasting properties; Thermal properties; Waxy rice starch

Indexed keywords

GELATINIZATION PROPERTIES; MOLECULAR SIZE; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; STRUCTURE PARAMETER; WAXY RICE; WAXY RICE STARCH; WAXY STARCHES;

AMYLOPECTINS; CHAIN LENGTH; SWELLING; THERMODYNAMIC PROPERTIES;

GELATION;

AMYLOPECTIN;

ARTICLE; CHEMISTRY; FOOD INDUSTRY; GEL; GENETIC VARIABILITY; GENETICS; GENOTYPE; MUTATION; OINTMENT; PHYSICAL CHEMISTRY; RICE; TEMPERATURE;

AMYLOPECTIN; FOOD INDUSTRY; GELS; GENETIC VARIATION; GENOTYPE; MUTATION; OINTMENTS; ORYZA SATIVA; PHYSICOCHEMICAL PROCESSES; TEMPERATURE;

EID: 84873590909     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.11.023     Document Type: Article

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