Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages

Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior

“…The rheological properties were determined by referring to the method of Ashoka, Prisana, Worawikunya, Rungtiva and M.C. [31] with slight modifications. The samples were prepared by adding water to a 5% concentration of starch solution, heated in a water bath at 90 °C for 30 min and then cooled to room temperature.…”

Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches

“…High-amylose, normal, and waxy starches were isolated after dehulling using an alkaline method 23 (0.2% NaOH) and contained 1.0, 16.2, and 38.9% apparent amylose content (AAC), respectively, using the iodine colorimetric method. 24 Waxy starch (100 g, db) contained 0.116, 0.296, and 0.412 g of surface lipid, internal lipid, and total lipid, respectively. Normal starch (100 g, db) contained 0.453, 0.641, and 1.094 g of surface lipid, internal lipid, and total lipid, respectively.…”

“…Waxy rice seed (Enuo 9) was purchased from Hubei Chuzhong Agricultural Technology Co. Ltd. (Xiaogan, China). High-amylose, normal, and waxy starches were isolated after dehulling using an alkaline method (0.2% NaOH) and contained 1.0, 16.2, and 38.9% apparent amylose content (AAC), respectively, using the iodine colorimetric method . Waxy starch (100 g, db) contained 0.116, 0.296, and 0.412 g of surface lipid, internal lipid, and total lipid, respectively.…”