Publication:
Classification of rice starch amylose content from rheological changes of starch paste after cold REcrystallization

3

Issued Date

2008-06-01

Resource Type

Article

ISSN

1521379X
00389056

DOI

10.1002/star.200700672

Other identifier(s)

2-s2.0-46149095769

Rights

Mahidol University

Rights Holder(s)

SCOPUS

Bibliographic Citation

Starch/Staerke. Vol.60, No.6 (2008), 292-297

Suggested Citation

Tuangporn Tukomane, Saiyavit Varavinit Classification of rice starch amylose content from rheological changes of starch paste after cold REcrystallization. Starch/Staerke. Vol.60, No.6 (2008), 292-297. doi:10.1002/star.200700672 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/18727

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Title

Classification of rice starch amylose content from rheological changes of starch paste after cold REcrystallization

Author(s)

Tuangporn Tukomane
 Saiyavit Varavinit

Other Contributor(s)

Mahidol University

Abstract

Following storage at 4°C for 24 h (recrystallization) rice starch pastes with low and medium amylose content exhibited a lower increase in consistency index, shear stress and Casson plastic viscosities than pastes with high amylose content. On the other hand, high amylose rice starch showed a higher degree of retrogradation than rice starch of lower amylose content. © 2008 WILEY-VCH Verlag GmbH & Co. KGaA.

Keyword(s)

Agricultural and Biological Sciences
 Chemistry

Availability

URI

https://repository.li.mahidol.ac.th/handle/123456789/18727

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Scopus 2006-2010