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Conference papers
Studies on the Pasting and Rheology of Rice Starch with Different Protein Residual
Abstract : Indica rice starch and japonica rice starch were
used in the study. The protein contents of the two rice variety were
respectively 0.43%, 0.62%, 0.84%, 1.08%, 1.25%. The pasting and
rheological properties of samples were determined with Rapid Visco
Analyzer and dynamic rheometer. The results indicated that, with the
increase of protein content, the peak viscosity, breakdown viscosity and
final viscosity of rice starch paste decreased, the setback viscosity
increased and the pasting temperature did not change significantly. With
the increase of protein content, the consistency coefficient of starch
decreased, the corresponding yield stress also decreased, however, the
flow behavior index increased with the decrease of consistency
coefficient. At same temperature, the storage modulus G' was greater
when the protein content was higher.
Cited literature [26 references]
https://hal.inria.fr/hal-01055420
Contributor : Hal Ifip <>
Submitted on : Tuesday, August 12, 2014 - 6:02:41 PM
Last modification on : Thursday, March 5, 2020 - 5:42:19 PM
Long-term archiving on: : Wednesday, November 26, 2014 - 11:17:03 PM
Contributor : Hal Ifip <>
Submitted on : Tuesday, August 12, 2014 - 6:02:41 PM
Last modification on : Thursday, March 5, 2020 - 5:42:19 PM
Long-term archiving on: : Wednesday, November 26, 2014 - 11:17:03 PM
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