Relationship between Molecular Structure and Gelling Properties of Rice Starch from Different Production Regions

Relationship between Molecular Structure and Gelling Properties of Rice Starch from Different Production Regions

The chain length distribution, basic physicochemical properties, and gelling properties of rice starches from 10 different regions were analyzed. The results showed that the amylose content was closely related to the pasting, thermal, and textural properties. Furthermore, significant differences wer...

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Bibliographic Details
Main Author:	ZOU Penglai, ZHANG Jiale, LI Zhuo, ZHANG Longxin, ZHOU Bin, WU Wenjin, CHU Shang
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-05-01
Series:	Shipin Kexue
Subjects:	rice starch; molecular structure; chain length distribution; gelling properties
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-005.pdf
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