Isolated rice starch fine structures and pasting properties changes during pre-germination of three Thai paddy (Oryza sativa L.) cultivars
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- 作者：Hathairat Pinkaewa ; Masubon Thongngama ; Ya-Jane Wangb ; Onanong Naivikula ; fagionn@ku.ac.th" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pre-germinated brown rice starches ; Starch molecular size distributions ; Amylopectin branch chain length distributions ; Pasting properties
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：116-122
- 全文大小：249 K
文摘
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Soaked paddy which had a low moisture content required a long incubation time.
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Three stages embryonic growth length obtained after incubating at different times.
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Short A chains amylopectin branch chains changed during pre-germination.
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Pre-germinated brown rice starches peak viscosities changed during pre-germination.
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Pre-germination could be used as starch bio-modification method.