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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.
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Qinlu Lin, Huaxi Xiao, Lihui Li, Fengxiang Yu, Wei Tian. Studies on the Pasting and Rheology of Rice Starch with Different Protein Residual. Third IFIP TC 12 International Conference on Computer and Computing Technologies in Agriculture III (CCTA), Oct 2009, Beijing, China. pp.407-419, ⟨10.1007/978-3-642-12220-0_60⟩. ⟨hal-01055420⟩

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