Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature

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dc.creatorManiñgat, C.C.
dc.creatorJuliano, Bienvenido O.
dc.date1979-01
dc.date2024-12-19T12:56:23Z
dc.date2024-12-19T12:56:23Z
dc.date.accessioned2026-06-27T04:11:55Z
dc.descriptionA study was made on the properties of starch granules of eight rices differing in amylose content and gelatinization temperature subjected to hydrolysis in 2.2‐N HC1 at 35°C for 15 days. The recovery of lintnerized starch was greater for samples with high gelatinization temperature and, to a lesser extent, high amylose content. Lintnerized starch had sharper X‐ray diffraction peaks than native starch. Their DP ranged from 18.8 to 30.3 glucose units, and the β‐amylolysis limit ranged from 74.5 to 92.1%. Gel chromatography showed two peaks corresponding to DP 29–34 and 14–7. Varietal differences were noted in the ratio of the two amylodextrin peaks.
dc.identifierhttps://hdl.handle.net/10568/166553
dc.identifier.urihttp://hdl.handle.net/123456789/24800
dc.languageen
dc.publisherWiley
dc.sourceManiñgat, C. C.; Juliano, B. O. 2006. Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature. Starch Stand#228;rke, Volume 31 no. 1 p. 5-10
dc.subjectproperties
dc.subjectlintnerized starch granules
dc.subjectamylose content
dc.subjectgelatinization temperature
dc.titleProperties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)