Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6402991 | LWT - Food Science and Technology | 2015 | 5 Pages |
Abstract
Storage and loss moduli (Gâ² and Gâ³) of rice starch and flour pastes dependent on temperature and frequency were characterized from two starch mutants (waxy mutant GM077 and white-core mutant GM645) and their parent Guangluai 4 (GLA4). The values of Gâ² and Gâ³ for rice starch and flour pastes decreased with the increase in temperature during heating. GLA4 contained the highest amylose content and exhibited the highest values in both Gâ² and Gâ³, while the waxy mutant GM077 that had the lowest amylose content showed the lowest values in Gâ² and Gâ³. During the cooling process, GLA4 and GM645, with higher amylose content, presented more significant increase in values of Gâ² and Gâ³, indicating that amylose played an important role in intermolecular entanglement and gel network formation. Gâ³ showed sharper increase than Gâ² as a function of frequency for both starch and flour pastes. Results observed in the current study will be of use to rice breeders and allied industries to meet the diversified demands for quality improvement of food products.
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Authors
Xiangli Kong, Stefan Kasapis, Jinsong Bao,