The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryza barthii and Oryza glaberrima)

Carbohydrate Polymers

Volumn 129, Issue , 2015, Pages 92-100

  Wang, Kai ^a,b   Wambugu, Peterson W ^b,c   Zhang, Bin ^b,d   Wu, Alex Chi ^a,b   Henry, Robert J ^b   Gilbert, Robert G ^a,b  

^a HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c KENYA AGRICULTURAL RESEARCH INSTITUTE   (Kenya)

^d PURDUE UNIVERSITY   (United States)

Author keywords

African rice; Biosynthesis enzymes; Gelatinization; Molecular structure; Starch

Indexed keywords

AMYLOPECTINS; BIOCHEMISTRY; BIOSYNTHESIS; CHAIN LENGTH; CHAINS; CYCLODEXTRINS; ENZYMES; MOLECULAR STRUCTURE; STARCH;

AFRICAN RICE; CHAIN LENGTH DISTRIBUTION; DEGREE OF POLYMERIZATION; ENZYMATIC PROCESS; GELATINIZATION; GELATINIZATION PROPERTIES; GELATINIZATION TEMPERATURE; RICE (ORYZA SATIVA);

GELATION;

ORYZA BARTHII; ORYZA GLABERRIMA; ORYZA SATIVA;

AMYLOSE; GELATIN; STARCH;

AGRICULTURE; BIOSYNTHESIS; CHEMISTRY; MOLECULAR WEIGHT; ORYZA; SIZE EXCLUSION CHROMATOGRAPHY; THEORETICAL MODEL;

AGRICULTURE; AMYLOSE; CHROMATOGRAPHY, GEL; GELATIN; MODELS, THEORETICAL; MOLECULAR WEIGHT; ORYZA; STARCH;

EID: 84929159056     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.04.035     Document Type: Article

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