The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
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- 作者：Hongyan Lia ; b ; Sangeeta Prakashc ; Timothy M. Nicholsond ; Melissa A. Fitzgeraldc ; Robert G. Gilberta ; b ; b.gilbert@uq.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rice ; Hardness ; Stickiness ; Size exclusion chromatography ; Amylose ; Amylopectin ; Sensory properties
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：702-711
- 全文大小：1087 K
文摘
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Starch fine structures were measured by size-exclusion chromatography.
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Amylopectin chain-length distribution was fitted in a biosynthesis model.
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Hardness and stickiness of cooked rice grains were tested by texture analyzer.
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Statistical correlation found between structural characteristics and rice texture.