Isolation and Physicochemical Properties of Rice Starch from Rice Flour using Protease

2019 ◽  
Vol 23 (3) ◽  
pp. 193-199
Author(s):  
ReeJae Kim ◽  
◽  
Jiwon Oh ◽  
Hyun-Seok Kim
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Rice Starch

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

2014 ◽  
Vol 50 (3) ◽  
pp. 744-749 ◽  
Author(s):  
Wenping Ding ◽  
Yuehui Wang ◽  
Wei Zhang ◽  
Yongcheng Shi ◽  
Donghai Wang
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Ozone Treatment ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

scholarly journals Physicochemical Properties of Waxy Rice, Waxy Rice Flour and Waxy Rice Starch During Steeping

2008 ◽  
Vol 51 (6) ◽  
pp. 277-284 ◽  
Author(s):  
Sung-Woo Kim ◽  
Dong-Seob Kim ◽  
Byung-Yong Kim ◽  
Moo-Yeol Baik
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch

2021 ◽  
Vol 99 ◽  
pp. 103183
Author(s):  
Zekun Xu ◽  
Yijuan Xu ◽  
Xiaojing Chen ◽  
Lin Zhang ◽  
Haitao Li ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Starch ◽  
Rice Milling ◽  
High Amylose

Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

2021 ◽  
Vol 116 ◽  
pp. 106652
Author(s):  
Yuxue Zheng ◽  
Xiuxiu Yin ◽  
Xiangli Kong ◽  
Shiguo Chen ◽  
Enbo Xu ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Chlorogenic Acid ◽  
Rice Flour ◽  
Hydrolysis Of

Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch

2021 ◽  
Vol 335 ◽  
pp. 127666 ◽  
Author(s):  
Yuxue Zheng ◽  
Jinhu Tian ◽  
Xiangli Kong ◽  
Dan Wu ◽  
Shiguo Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Starch

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

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