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Waxy rice starch

Liu, H., Ramsden, L., Corke, H. (1999b). Physical properties of cross-linked and acetylated normal and waxy rice starch. Starch, 51,249-252. [Pg.315]

Figure 6.3 Waxy rice starch, a compound starch.10... Figure 6.3 Waxy rice starch, a compound starch.10...
C-CP-MAS NMR produces a broad resonance with a chemical shift of 31.2 ppm,129 a characteristic of mid-chain methylene carbons of fatty acids in the V-amylose complex. The results showed that up to 43% of amylose in non-waxy rice starch, 33% in oat starch, and 22% in normal maize and wheat starch granules are complexed with lipids at a single helical conformation, and the remaining amylose is free of lipids and is in a random coil conformation.212 Up to 60% of apparent amylose in waxy barley starch is complexed with lipids.212... [Pg.210]

Figure 8.10 DSC traces of a waxy rice starch at increasing weight fractions of starch solids the inset shows a plot of the melting data according to the Flory-Huggins theory.20... Figure 8.10 DSC traces of a waxy rice starch at increasing weight fractions of starch solids the inset shows a plot of the melting data according to the Flory-Huggins theory.20...
The functionality of rice starch depends on the amylose amylopectin ratio. Differences among rice starches made from long-, medium- or short-grain rice are insignificant relative to the amylose content. Rice starches made from common rice tend toward higher peak, cooked and cooled viscosities, as well as paste textures that are short and pasty. The texture of waxy rice starch pastes tends to be long and stringy (Table 13.3). [Pg.575]

RVA curves compare commercial rice starch prepared by traditional alkali methods and rice starches prepared by the mechanical method. In the case of common rice starches, the onset of pasting appears to occur earlier (at lower temperature) and the final cooled viscosity appears to be lower for the starches prepared using alkaline conditions. The latter differences may be due to either rice type or the effect of alkali on granules. In the case of waxy rice starches, mechanically produced starches, in... [Pg.576]

Rice starch applications are normally discussed in terms of common and waxy types and are specified that way in Table 13.4. A 10% solution of a common rice starch, when sheered and gelatinized simultaneously, produces a product that resembles a solid shortening in texture. The waxy rice starches do not produce this same texture however, they too have been used very effectively for fat replacement due to a fat-like mouthfeel when blended with other food products. Waxy rice starches also tend to resist oil uptake when used in batters for fried foods. Most applications of rice starch may be attributed to one or more of the characteristics already discussed that are unique to rice starch. [Pg.577]

Figure 8-11 Thermorheological Data During Gelatinization of a Waxy Rice Starch Dispersion (liao, 1998). Figure 8-11 Thermorheological Data During Gelatinization of a Waxy Rice Starch Dispersion (liao, 1998).
The specific volumes of the crystalline and amorphous portions of starch have been determined. All the values were corrected by extrapolation to zero moisture content. The amorphous portion gave values very similar to those for cellulose, being ca. 0.673 for potato, waxy corn, and waxy rice starch and ca. 0.684 for sweet potato, tapioca, corn, and wheat starch. [Pg.248]

J. Prachayawarakorn, N. Limsiriwong, R. Kongjindamunee, and S. Surakit, Effect of agar and cotton fiber on properties of thermoplastic waxy rice starch composites. / Polym. Environ. 20(1), 88-95 (2012). [Pg.142]

Kim J-Y, Park D-J, Lim S-T (2008) Fragmentation of waxy rice starch granules by enzymatic hydrolysis. Cereal Chem 85 182—187... [Pg.67]

Pandey JK, Singh RP (2005) Green nanocomposites from renewable resources effect of plasticizer on the structure and material properties of clay-filled starch. Starch/Starke 57 8-15 Prachayawarakom J, Ruttanabus P, Boonsom P (2011) Effect of cotton fiber contents and lengths on properties of thermoplastic starch composites prepared from rice and waxy rice starches. J Polym Environ 19 274—282... [Pg.492]

J. Zuo, K. Knoerzer, R. Mawson, S. Kentish, M. Ashokkumar, The pasting properties of waxy rice starch suspensions. Ultrason. Sonochem. 16, 462-468 (2009)... [Pg.47]

Oh HE, Hemar Y, Anema SG, Wong H, Pinder D.N. 2008a. Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions. Carbohydr Polym 73 332-348. [Pg.79]

Figure 9. Generalized swelling behaviour, as revealed by a typical TMA curve, for non-waxy rice starch (modified from [53]). Figure 9. Generalized swelling behaviour, as revealed by a typical TMA curve, for non-waxy rice starch (modified from [53]).

See other pages where Waxy rice starch is mentioned: [Pg.310]    [Pg.198]    [Pg.205]    [Pg.284]    [Pg.324]    [Pg.576]    [Pg.576]    [Pg.771]    [Pg.772]    [Pg.192]    [Pg.449]    [Pg.547]    [Pg.219]    [Pg.220]    [Pg.44]    [Pg.45]    [Pg.51]    [Pg.54]    [Pg.842]   
See also in sourсe #XX -- [ Pg.195 , Pg.198 , Pg.205 , Pg.214 , Pg.551 , Pg.553 , Pg.570 , Pg.575 , Pg.576 , Pg.577 , Pg.771 , Pg.772 ]




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