Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

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Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

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作者：Valmor Ziegler^a ; ^{vamgler@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Cristiano Dietrich Ferreira^a ; ^{cristiano.d.f@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Jorge Tiago Schwanz Goebel^a ; ^{jorge.goebel@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Shanise Lisie Mello El Halal^a ; ^{shanisemell@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Gabriela Soster Santetti^b ; ^{zz_gabriela@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Luiz Carlos Gutkoski^b ; ^{gutkoski@upf.br" class="auth_mail" title="E-mail the corresponding author} ; Elessandra da Rosa Zavareze^a ; ^{elessandrad@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author} ; Moacir Cardoso Elias^a ; ^{eliasmc@uol.com.br" class="auth_mail" title="E-mail the corresponding author}
关键词：Pigmented rice ; Storage ; Starch ; Crystallinity ; Pasting properties
刊名：Food Chemistry
出版年：2017
出版时间：1 February 2017
年：2017
卷：216
期：Complete
页码：194-200
全文大小：998 K

文摘

class="label">•: Starches were isolated from pigmented rice grains stored for six months.
class="label">•: Storage of rice grains at 40 °C reduced the extraction yield of starch.
class="label">•: Storage of rice grains at 40 °C decreased the relative crystallinity of starch.

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