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首页> 外文期刊>Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten >Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice
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Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice

机译：直链淀粉含量对泰国不同品种面粉的糊化，回生和糊化特性的影响

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Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The correlation of amylose content with gelatinization properties, retrogradation, and pasting properties of eleven cultivars of Thai rice were investigated. Rice flour was prepared from milled rice by the wet grinding process. Onset (T-O), peak (T-P) and conclusion (T-c) temperatures of gelatinization, (determined by DSC) were found to be highly positively correlated with amylose levels. This correlation could be used for prediction of amylose content of rice flour. Low amylose starch could also be characterized by low degree of retrogradation (%R). The data obtained from RVA-viscograms (peak viscosity, breakdown, setback, and pasting temperature) can be used only for characterization of the group of low amylose starches (waxy rice). It was demonstrated that low amylose rice starch provided the highest peak viscosity and breakdown and the lowest setback and pasting temperature among the groups investigated. [References: 15]
机译：目前，根据直链淀粉含量将水稻品种分为三类：低，中和高直链淀粉含量品种。研究了直链淀粉含量与泰国11个品种的糊化特性，回生度和糊化特性之间的关系。米粉是通过湿磨法从碾米制成的。发现糊化的开始温度（T-O），峰值温度（T-P）和结论温度（T-c）（由DSC确定）与直链淀粉含量高度正相关。这种相关性可以用于预测米粉中的直链淀粉含量。低直链淀粉的特征还在于低的回生度（％R）。从RVA粘度图获得的数据（峰值粘度，击穿，倒退和糊化温度）只能用于表征低直链淀粉（糯米）。结果表明，低直链淀粉米淀粉在所研究的组中具有最高的峰值粘度和分解度，以及最低的倒退和粘贴温度。 [参考：15]

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