Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content

被引：0
|
作者：
Zhao, Xueying [1 ,2 ,3 ]
Xu, Xueming [1 ,2 ,3 ]
Jin, Yamei [1 ,2 ,3 ]
Xu, Dan [1 ,2 ,3 ]
Zhang, Wenya [1 ,2 ,3 ]
Wu, Fengfeng [1 ,2 ,3 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
[2] School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
[3] International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
来源：
Starch/Staerke | 2021年 / 73卷 / 5-6期
关键词：
Different water contents - Insoluble starch - Intermolecular aggregation - Ordered structures - Pregelatinized starches - Relative crystallinity - Short-range ordered - Starch retrogradation;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
37
引用
收藏
相关论文
共 50 条
  • [1] Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content
    Zhao, Xueying
    Xu, Xueming
    Jin, Yamei
    Xu, Dan
    Zhang, Wenya
    Wu, Fengfeng
    STARCH-STARKE, 2021, 73 (5-6):
  • [2] Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel
    Dang, Yunzhuo
    Imaizumi, Teppei
    Nishizu, Takahisa
    Anandalakshmi, R.
    Katsuno, Nakako
    FOOD HYDROCOLLOIDS, 2023, 145
  • [3] STUDY ON THE RETROGRADATION OF RICE STARCH .1. THE ROLES OF WATER-CONTENT AND TEMPERATURE IN THE RETROGRADATION OF STARCH
    LII, CY
    CHU, YL
    CEREAL FOODS WORLD, 1988, 33 (08) : 676 - 676
  • [4] Effect of Water Content on Rice Starch Gel during Retrogradation
    Zhang, Yifu
    Yang, Tongliang
    Zhou, Junjun
    Yu, Jiaojiao
    Wang, Jiake
    Qiang, Siqi
    Wang, Yuhe
    Li, Shuhong
    Chen, Ye
    STARCH-STARKE, 2024, 76 (5-6):
  • [5] Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content
    Zhang, Yifu
    Zhang, Jiawang
    Wang, Zeyu
    Fan, Longxiang
    Chen, Ye
    FOODS, 2024, 13 (23)
  • [6] Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content
    Hsu, Rachel J. -C.
    Lu, Shin
    Chang, Yung-ho
    Chiang, Wenchang
    JOURNAL OF CEREAL SCIENCE, 2015, 61 : 1 - 7
  • [7] Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics
    Nakayoshi, Yuuki
    Nakamura, Sumiko
    Kameo, Yoji
    Shiiba, Daisuke
    Katsuragi, Yoshihisa
    Ohtsubo, Ken'ichi
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2015, 79 (11) : 1860 - 1866
  • [8] The role of water in the retrogradation of rice starch gels
    Charoenrein, S
    Udomrati, S
    STARCH: FROM POLYSACCHARIDES TO GRANULES, SIMPLE AND MIXTURE GELS, 2004, : 195 - 201
  • [9] Effect of different β-glucans on the gelatinisation and retrogradation of rice starch
    Banchathanakij, Rawiwan
    Suphantharika, Manop
    FOOD CHEMISTRY, 2009, 114 (01) : 5 - 14
  • [10] Effects of Fructose-Oligosaccharides on Retrogradation Characteristics of Rice Starch
    Pei F.
    Ni X.
    Sun X.
    Du Y.
    Yang W.
    Fang Y.
    Hu Q.
    Shipin Kexue/Food Science, 2022, 43 (02): : 27 - 33
12345