Varietal Differences in Physicochemical Properties of Waxy Rice Starch

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dc.creatorJuliano, Bienvenido O.
dc.creatorVillareal, R.M.
dc.creatorBaños, Los
dc.date1987-01
dc.date2024-12-19T12:56:23Z
dc.date2024-12-19T12:56:23Z
dc.date.accessioned2026-06-27T04:15:25Z
dc.descriptionHigh‐gelatinization temperature (GT) waxy rice starch amylopectin has higher sedimentation coefficient than low‐GT waxy rice amylopectin. Get filtration on Sepharose CL‐2B and TSK‐Gel G‐6000PW also showed higher mean molecular weights for high‐GT amylopectins than for low‐GT amylopectins. The harder texture of cooked rice products from high‐GT waxy rices, compared to the texture of products from low‐GT waxy rices, may be due to the higher molecular weight of their amylopectins.
dc.identifierhttps://hdl.handle.net/10568/166555
dc.identifier.urihttp://hdl.handle.net/123456789/26771
dc.languageen
dc.publisherWiley
dc.sourceJuliano, B. O.; Villareal, R. M. and Baños, Los. 2006. Varietal Differences in Physicochemical Properties of Waxy Rice Starch. Starch Stand#228;rke, Volume 39 no. 9 p. 298-301
dc.subjectvarietal differences
dc.subjectphysicochemical properties
dc.subjectwaxy rice starch
dc.titleVarietal Differences in Physicochemical Properties of Waxy Rice Starch
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)