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Starch components in hot-water soluble and insoluble fractions of rice flour.

Ramesh, M. and Ali, S. Z. and Bhattacharya, K. R. (1999) Starch components in hot-water soluble and insoluble fractions of rice flour. Starch/Staerke, 51 (8-9). pp. 308-310.

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Abstract

Flour from three varieties of rice containing high, medium and low amounts of amylose-equivalent (AE) was extracted with water at 96 °C. Gel permeation chromatography (GPC) of both the soluble and insoluble components of the rice flour on Sepharose CL-2B gave two fractions (FR I and FR II), as reported for native starch. Nearly one-third of the insoluble matter belonged to FR II and an equal proportion of soluble matter was FR I. The earlier assumed equivalences FR I of native starch ≈ insoluble AE of rice flour amylopectin and FR II of starch ≈ soluble AE of flour amylose, would no longer be valid.

Item Type: Article
Uncontrolled Keywords: Soluble starch component; insoluble starch component; starch structure
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 09:17
Last Modified: 14 Feb 2012 09:17
URI: http://ir.cftri.com/id/eprint/5484

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