Differential Scanning Calorimetry of Rice Starches

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dc.creatorRussell, P.L.
dc.creatorJuliano, Bienvenido O.
dc.date1983-01
dc.date2024-12-19T12:56:23Z
dc.date2024-12-19T12:56:23Z
dc.date.accessioned2026-06-27T04:10:42Z
dc.descriptionDSC thermograms from 5–135°C of eight rice starches, pretreated with sodium dodecyl benzenesulfonate (DoBS) to remove milled rice proteins, gave gelatinization endotherms with characteristic temperature ranges. Good positive correlations were found between gelatinization temperatures measured by DSC and photometry, and between gelatinization enthalpies and gelatinization temperatures. The enthalpy of the amylose‐lipid endotherm at 90–97°C was less for two DoBS‐prepared rice starches than for the same pronase‐treated starches. The endotherm was absent in waxy starch, and its enthalpy followed the level of lipids extracted by cold water‐saturated butanol (WSB). It was concluded that DoBS treatment removed and replaced some of the starch lipid. Although this DoBS did not form a complex with amylose that was observable by DSC, the adsorbed DoBS was extracted by hot WSB.
dc.identifierhttps://hdl.handle.net/10568/166548
dc.identifier.urihttp://hdl.handle.net/123456789/24086
dc.languageen
dc.publisherWiley
dc.sourceRussell, P. L.; Juliano, B. O. 2006. Differential Scanning Calorimetry of Rice Starches. Starch Stärke, Volume 35 no. 11 p. 382-386
dc.subjectscanning calorimetry
dc.subjectstarch
dc.titleDifferential Scanning Calorimetry of Rice Starches
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)