Crystallinity of Raw Rice Starch Granules As Indexed By Corrosion with Hydrochloric Acid and Amylase

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dc.creatorJuliano, Bienvenido O.
dc.creatorPerez, C.M.
dc.date1990-01
dc.date2024-12-19T12:56:22Z
dc.date2024-12-19T12:56:22Z
dc.date.accessioned2026-06-27T04:12:42Z
dc.descriptionAfter 15 d in 2.2N HCl at 35°C, residual starch of 34 granular rice starches differing in apparent amylose content (AC) and final gelatinization temperature (GT) ranged from 1.3 to 20.8% and was verified to correlate significantly with GT (r = 0.69**) and AC (r = 0.44**). Residual starch after 5 h corrosion with crude Chalara paradoxa amylase ranged from 0 to 29.4% and also correlated significantly with GT (r = 0.45**) and AC (r = 0.70**). The amounts of residual starch after Lintnerization and after C. paradoxa amylase digestion were significantly correlated (r = 0.72**).
dc.identifierhttps://hdl.handle.net/10568/166536
dc.identifier.urihttp://hdl.handle.net/123456789/25243
dc.languageen
dc.publisherWiley
dc.sourceJuliano, B. O.; Perez, C. M. 2006. Crystallinity of Raw Rice Starch Granules As Indexed By Corrosion with Hydrochloric Acid and Amylase. Starch Stand#228;rke, Volume 42 no. 2 p. 49-52
dc.subjectcrystalinity
dc.subjectstarch granules
dc.subjecthydrochloric acid
dc.subjectamylases
dc.titleCrystallinity of Raw Rice Starch Granules As Indexed By Corrosion with Hydrochloric Acid and Amylase
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)