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

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Relation http://ir.cftri.com/3369/
 
Title Characteristics of gel-chromatographic fractions of starch in relation to rice and expanded rice-product qualities.
 
Creator Chinnaswamy, R.
Bhattacharya, K. R.
 
Subject 30 Starch Chemistry
01 Rice
 
Description 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.
 
Date 1986
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3369/1/starchstarke%2038%20%281986%29%20Nr.%202%2C%20S.%2051-57.pdf
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..