Art

J-GLOBAL ID：201802271884885689   Reference number：18A0606940

Effects of Shear and Heat Milling Treatment on Thermal Properties and Molecular Structures of Rice Starch

熱的性質に及ぼすせん断と熱フライス加工処理の影響と米澱粉の分子構造【Powered by NICT】

Author (7)： Murakami Seigo (Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Japan) ,  Fujita Naoko (Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan) ,  Nakamura Yasunori (Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan) ,  Inouchi Naoyoshi (Faculty of Life Science and Biotechnology, Fukuyama University, Fukuyama, Japan) ,  Oitome Naoko F. (Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan) ,  Koda Tomonori (Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Japan) ,  Nishioka Akihiro (Graduate School of Organic Materials Science, Yamagata University, Yonezawa, Japan)
Material： Starch  (Staerke)
Volume： 70  Issue： 3-4  Page： ROMBUNNO.201700164  Publication year： 2018 
JST Material Number： E0130A  ISSN： 0038-9056  CODEN： STARDD  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Abstract/Point： The effects of a previously re...

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Thesaurus term： Amylopectin ,  amorphous state ,  crystallinity ,  rice flour ,  *molecular structure ,  *heat characteristic ,  mortar ,  Molecular Weight ,  gelatinization ,  *shear (mechanics) ,  *Starch ,  high temperature ,  crystal ,  *rice starch
Semi thesaurus term： 米粒 , 【Automatic Indexing@JST】

Author keywords (4)： amorphous ,  rice flour ,  shear and heat ,  rice starch

JST classification (1)： Starch  (FJ05030W)

Terms in the title (5)： 熱的性質 ,  せん断 ,  フライス加工 ,  米澱粉 ,  分子構造