Correlation between physicochemical properties of japonica and indica rice starches
DC Field | Value | Language |
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dc.contributor.author | Jang, Eun-Hee | - |
dc.contributor.author | Lee, Su-Jin | - |
dc.contributor.author | Hong, Joo-Yeon | - |
dc.contributor.author | Chung, Hyun-Jung | - |
dc.contributor.author | Lee, Young-Tack | - |
dc.contributor.author | Kang, Bo-Sik | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.date.available | 2020-02-28T02:44:06Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2016-03 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/8486 | - |
dc.description.abstract | Rice starches isolated from different cultivars were compared in their physicochemical properties including granule size, amylose content, protein content, thermal property, pasting viscosity, and gel texture, and the relationships among those properties were determined using Pearson correlation analysis. The starch containing the greatest amount of amylose which had been isolated from a japonica cultivar Goami 3 showed the highest gelatinization temperature and the greatest gel hardness among twelve rice starches tested. The indica starches which contained the higher amylose and protein contents and the larger granules than japonica starches showed the higher gelatinization and pasting temperatures with the lower pasting viscosity. Amylose content was positively correlated to pasting temperature (r = 0.878, p <= 0.01), but negatively correlated to peak viscosity (r = -0.910, p <= 0.001) and breakdown (r = -0.905, p <= 0.001). Cohesiveness of starch gel was positively related to amylose content (r = 0.780, p <= 0.05), protein content (r = 0.933, p <= 0.001) and mean granule size (r = 0.791, p <= 0.05). (C) 2015 Elsevier Ltd. All rights reserved. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.relation.isPartOf | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.subject | APPARENT AMYLOSE CONTENT | - |
dc.subject | BRANCH CHAIN-LENGTH | - |
dc.subject | RHEOLOGICAL PROPERTIES | - |
dc.subject | PASTING PROPERTIES | - |
dc.subject | GELATINIZATION | - |
dc.subject | AMYLOPECTIN | - |
dc.subject | PROTEIN | - |
dc.subject | VISCOSITY | - |
dc.subject | BEHAVIOR | - |
dc.subject | GRAIN | - |
dc.title | Correlation between physicochemical properties of japonica and indica rice starches | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000367413200072 | - |
dc.identifier.doi | 10.1016/j.lwt.2015.11.001 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.66, pp.530 - 537 | - |
dc.identifier.scopusid | 2-s2.0-84950130040 | - |
dc.citation.endPage | 537 | - |
dc.citation.startPage | 530 | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 66 | - |
dc.contributor.affiliatedAuthor | Lee, Young-Tack | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Rice starches | - |
dc.subject.keywordAuthor | Amylose content | - |
dc.subject.keywordAuthor | Thermal properties | - |
dc.subject.keywordAuthor | Pasting properties | - |
dc.subject.keywordAuthor | Textural properties | - |
dc.subject.keywordPlus | APPARENT AMYLOSE CONTENT | - |
dc.subject.keywordPlus | BRANCH CHAIN-LENGTH | - |
dc.subject.keywordPlus | RHEOLOGICAL PROPERTIES | - |
dc.subject.keywordPlus | PASTING PROPERTIES | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordPlus | AMYLOPECTIN | - |
dc.subject.keywordPlus | PROTEIN | - |
dc.subject.keywordPlus | VISCOSITY | - |
dc.subject.keywordPlus | BEHAVIOR | - |
dc.subject.keywordPlus | GRAIN | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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