Art

J-GLOBAL ID：201402202003124448   Reference number：14A1360702

Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations

見かけアミロース含量および糊化温度組合せが異なる多様な米栽培品種由来の澱粉の物理化学的性質

Author (4)： KONG Xiangli (Inst. of Nuclear Agricultural Sciences, Key Lab. of Chinese Ministry of Agriculture for Nuclear-Agricultural ...) ,  ZHU Ping (Inst. of Nuclear Agricultural Sciences, Key Lab. of Chinese Ministry of Agriculture for Nuclear-Agricultural ...) ,  SUI Zhongquan (Dep. of Food Sci. and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai 200240, CHN) ,  BAO Jinsong (Inst. of Nuclear Agricultural Sciences, Key Lab. of Chinese Ministry of Agriculture for Nuclear-Agricultural ...)
Material： Food Chemistry  (Food Chem)
Volume： 172  Page： 433-440  Publication year： Apr. 01, 2015 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *cereal starch ,  chemical property ,  content(quantity) ,  amylose ,  heat characteristic ,  retrogradation ,  gelatinization ,  *food property ,  cultivar ,  People's Republic of China ,  crystallinity ,  electron microscopy ,  micro structure ,  food texture
Semi thesaurus term： *rice starch ,  physical chemical property ,  Amylose content ,  pasting property ,  diffraction pattern ,  scanning electron microscopy

JST classification (1)： Starch  (FJ05030W)

Terms in the title (7)： アミロース含量 ,  糊化 ,  組合せ ,  米 ,  栽培品種 ,  澱粉 ,  物理化学的性質