Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa).

@article{Chun2015EffectsOR,
  title={Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa).},
  author={Areum Chun and Ho-Jin Lee and Bruce R Hamaker and Srinivas Janaswamy},
  journal={Journal of agricultural and food chemistry},
  year={2015},
  volume={63 12},
  pages={
          3085-93
        }
}
The effect of ripening temperature on rice (Oryza sativa) grain quality was evaluated by assessing starch structure and gelatinization, pasting, and cooking properties. As the ripening temperature increased, the amylose content and number of short amylopectin chains decreased, whereas intermediate amylopectin chains increased, resulting in higher gelatinization temperatures and enthalpy in the starch. These results suggested that an increase in cooking temperature and time would be required for… CONTINUE READING

Figures, Tables, and Topics from this paper.

Citations

Publications citing this paper.
SHOWING 1-10 OF 10 CITATIONS

QTL Mapping Reveals the Relationship between Pasting Properties and Malt Extract in Barley

  • International journal of molecular sciences
  • 2018
VIEW 1 EXCERPT
CITES BACKGROUND

New technique in starch nanoparticles synthesis.

  • Carbohydrate polymers
  • 2017
VIEW 2 EXCERPTS
CITES BACKGROUND

References

Publications referenced by this paper.
SHOWING 1-10 OF 60 REFERENCES

Physicochemical properties of starches in japonica rices of differenct amylose content

Suh, J S.
  • Korean J. Crop Sci
  • 2008

Prospect for developing measures to prevent high - temperature damage to rice grain ripening

S. Morita
  • Jpn . J . Crop Sci .
  • 2008

temperature damage to rice grain ripening

T. Tashiro, I. F. Wardlaw
  • Jpn. J. Crop Sci
  • 2008