Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking

Food Research International

Volumn 62, Issue , 2014, Pages 1134-1140

  Li, Xiaolei ^a,b,c   Li, Dan ^a,b   Tian, Hui ^a   Park, Kwan Hwa ^d  

^a CHANGCHUN UNIVERSITY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c PURDUE UNIVERSITY   (United States)

^d Sangmyung University   (South Korea)

Author keywords

Amylopectin; Amylose; Retrogradation; Rice; Starch; Thermostable amylase

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; FOOD STORAGE; STARCH;

AMYLOSE; AMYLOSE CONTENT; LOW-TEMPERATURE STORAGE; MALTOGENIC AMYLASE; OPTIMAL TEMPERATURE; RETROGRADATION; RICE; SUBSTRATE SPECIFICITY;

AMYLASES;

EID: 84902589403     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.071     Document Type: Article

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