Characteristics of gel-chromatographic fractions of starch in relation to rice and expanded rice-product qualities.

Chinnaswamy, R. and Bhattacharya, K. R. (1986) Characteristics of gel-chromatographic fractions of starch in relation to rice and expanded rice-product qualities. Starch/Staerke, 38 (2). 51-57, 24 ref..

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Abstract

Starch from waxy and nonwaxy rices was separated on Sepharose. In nonwaxy rice, the major (void vol.) fraction stained a varying shade of blue with iodine, depending on the sample. The water-insoluble amylose content as estimated in milled rice flour was highly positively correlated with lambdamax of the iodine colour as well as with `amylose' content of the fraction. Debranching with pullulanase showed that the fraction had the characteristics of both amylopectin and amylose. A 2nd fraction was mainly true amylose. The vol. of expanded rice product (heat expanded parboiled paddy) seemed to increase with average mol. wt. of starch. The highest average mol. wt. of starch corresponded to analytical values of water-insoluble amylose as estimated in rice flour and the greatest expansion ratio.

Item Type:	Article
Uncontrolled Keywords:	STARCHES-SPECIFIC; rice starch fractions, characteristics of; rice products, starch mol. wt. & vol. of expanded; PHYSICAL-PROPERTIES; RICE-; characteristics of rice starch fractions; starch mol. wt. & vol. of expanded rice products
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2016 12:45
Last Modified:	25 May 2016 12:45
URI:	http://ir.cftri.res.in/id/eprint/3369

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