Characterization of rice starch and protein obtained by a fast alkaline extraction method

Food Chemistry

Volumn 191, Issue , 2016, Pages 36-44

  De Souza, Daiana ^a,b   Sbardelotto, Arthur Francisco ^b   Ziegler, Denize Righetto ^b   Marczak, Ligia Damasceno Ferreira ^a   Tessaro, Isabel Cristina ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b UNIVERSIDADE DO VALE DO RIO DOS SINOS   (Brazil)

Author keywords

Fast alkaline extraction; Rice flour; Rice protein; Rice starch

Indexed keywords

ALKALINITY; AMINO ACIDS; CHEMICAL INDUSTRY; CHEMICAL MODIFICATION; COST REDUCTION; EXTRACTION; GELATION; STARCH;

ALKALINE EXTRACTION; ALKALINE TREATMENT; ISOELECTRIC PRECIPITATION; PROTEIN CONCENTRATES; PROTEIN CONTENTS; RICE FLOUR; RICE PROTEINS; RICE STARCH;

PROTEINS;

AMINO ACID; PROTEIN; SODIUM HYDROXIDE; STARCH; ALKALI; PLANT EXTRACT; VEGETABLE PROTEIN;

ARTICLE; CENTRIFUGATION; CHEMICAL INDUSTRY; COLD; EXTRACTION; FAST ALKALINE EXTRACTION METHOD; FOOD INDUSTRY; GELATINIZATION; NONHUMAN; PRECIPITATION; PROTEIN CONTENT; PROTEIN DENATURATION; RICE; RICE FLOUR; CHEMISTRY; ORYZA; PARTICLE SIZE; TEMPERATURE; TIME;

ALKALIES; ORYZA; PARTICLE SIZE; PLANT EXTRACTS; PLANT PROTEINS; STARCH; TEMPERATURE; TIME FACTORS;

EID: 84938952690     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.032     Document Type: Article

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