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- W2082149356 abstract "High-gelatinization temperature (GT) waxy rice starch amylopectin has higher sedimentation coefficient than low-GT waxy rice amylopectin. Get filtration on Sepharose CL-2B and TSK-Gel G-6000PW also showed higher mean molecular weights for high-GT amylopectins than for low-GT amylopectins. The harder texture of cooked rice products from high-GT waxy rices, compared to the texture of products from low-GT waxy rices, may be due to the higher molecular weight of their amylopectins. Varietätsbedingte Unterschiede bei den physikalisch-chemischen Eigenschaften von wachsiger Reisstärke. Amylopektin aus wachsiger Reisstärke von hoher Verkleisterungstemperatur (High-GT) besitzt einen höheren Sedimentations-Koeffizienten als das von niedrig verkleisternder (Low-GT) wachsiger Reisstärke. Gelfiltration auf Sepharose CL-2B und TSK-Gel G 6000 PW zeigte auch höhere mittlere Molekulargewichte für High-GT-Amylopektine als für Low-GT-Amylopektine. Die härtere Struktur von gekochten Reisprodukten aus High-GT-Wachsreis im Vergleich zur Textur der Produkte aus Low-GT-Wachsreis dürfte auf dem höheren Molekulargewicht ihrer Amylopektine beruhen." @default.
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- W2082149356 date "1987-01-01" @default.
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- W2082149356 title "Varietal Differences in Physicochemical Properties of Waxy Rice Starch" @default.
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- W2082149356 doi "https://doi.org/10.1002/star.19870390903" @default.
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