کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599089 | 1492139 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characteristics of the starch fine structure and pasting properties of waxy rice during storage
ترجمه فارسی عنوان
ویژگی های ساختار خوب نشاسته و ویژگی های چسباندن برنج موم در طول ذخیره سازی
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
HPSECRVAHPAEC–PADBKDamylopectin - آمیلوپکتینWaxy rice - برنج مومrapid visco analyzer - تجزیه کننده ویسکوز سریعdegree of polymerisation - درجه پلیمریزاسیونBreakdown - درهم شکستنRoom temperature - دمای اتاقStorage - ذخیره سازیSetback - عقب افتادگیMolecular weight - وزن مولکولیpeak viscosity - ویسکوزیته حداکثرpasting temperature - چسباندن درجه حرارتhigh performance size exclusion chromatography - کروماتوگرافی خروج با اندازه کافی بالاTrough - کوزه
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Two waxy rice (TNW1 and TCSW1, exhibiting high and low amylase activity, respectively), were stored at 4 and 17 °C (polished rice) and at room temperature (paddy rice) for 15 months. The fine structure of starch isolated from the aged rice and the pasting properties of starch and rice flour were studied. After storage, the percentage of short amylopectin (AP) chains increased in TNW1, and no uniform changing pattern was observed in the chain-length (CL) distribution of TCSW1. The viscosity of starch isolated from the aged rice increased as the storage temperature and duration increased. We hypothesised that this increase was due to the hydrolysis of AP by endogenous amylase and the generation of small clusters during storage, which caused the simple dissociation of AP and a high swelling degree of starch granules during gelatinisation. Factor analysis of the first two factors associated with the characteristics of viscograms and the CL of AP explained 72% of the total variation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 432-439
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 432-439
نویسندگان
Yu-Chan Huang, Hsi-Mei Lai,