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Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and Rheological Properties
rice starch linseed gum pasting properties thermal properties blends
2015/12/30
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the
starch properties as an alternative to chemical and enzymatic modification. In th...
Water induced evolution of dielectric and micro-structural properties of rice starch
Bio-polymers Micro–granular matter Water uptake
2010/1/11
Changes of mass of bio-polymeric-granular sample occurring during its exposition on saturated water vapour at room temperature, was recorded in the time. The ε′ evolution was recorded by means of frin...
Research Advances in the Key Enzymes Involved in Rice Starch Quality Regulation
基因克隆 基因表达 关键酶 稻米淀粉品质
2009/11/18
稻米淀粉的形成是影响水稻产量和品质的决定性因素之一。因此, 开展稻米淀粉形成过程中所涉及关键酶的研究是非常必要的。随着分子生物学技术的快速发展, 有关稻米淀粉品质的研究也越来越深入, 并取得了较大进展。该文对水稻淀粉品质形成过程中的关键酶及其分子生物学研究进展进行了较为详尽的综述, 主要包括ADP葡萄糖焦磷酸化酶、淀粉合成酶、淀粉分支酶和淀粉去分支酶等, 并对该领域的发展趋势进行了展望。
Time-Course Changes of the Fine Structure of Rice Starch Grains during Cooking Process by Scanning Electron Microscopy
Amyloplast Cooking Gelatinization process Mesh-likes tructure Milled rice Scanning electron microscopy
2009/7/14
Fine structural changes accompanied with the gelatinization of starch granules in milled rice grain during cooking were observed with a scanning electron microscope using three rice cultivars, Koshihi...
Effects of Preheated Treatments on Physicochemical Properties of Resistant Starch Type III from Pullulanase Hydrolysis of High Amylose Rice Starch
Resistant Starch Type High Amylose Rice Starch
2016/5/31
In this study, the effects of preheated treatments on physicochemical properties of resistant starch type III formation by pullulanase hydrolysis of High Amylose Rice Starch (HARS) were investigated. ...
The Rheological and Swallowing Properties of Rice Starch
rice starch rheological property sensory evaluation swallowing property pharynx
2010/3/5
The transit velocity through the human throat and rheological properties of nonglutinous rice starch (NGRS) and glutinous rice starch (GRS) were investigated. The maximum transit velocity decreased wi...
Effect of Temperature and Moisture Content on Water Diffusion Coefficients in Rice Starch/Water Mixtures
starch rice diffusion NMR gelatinization
2010/11/22
For simulating the process of cooking rice grains or rice starch-related foods, the knowledge of the water diffusion coefficient as a function of temperature and moisture content is essential. Unfortu...