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.
Daoliang Li; Chunjiang Zhao. Third IFIP TC 12 International Conference on Computer and Computing Technologies in Agriculture III (CCTA), Oct 2009, Beijing, China. Springer, IFIP Advances in Information and Communication Technology, AICT-317, pp.407-419, 2010, Computer and Computing Technologies in Agriculture III. 〈10.1007/978-3-642-12220-0_60〉
https://hal.inria.fr/hal-01055420
Contributeur : Hal Ifip
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Soumis le : mardi 12 août 2014 - 18:02:41
Dernière modification le : mardi 8 août 2017 - 17:17:17
Document(s) archivé(s) le : mercredi 26 novembre 2014 - 23:17:03
Qinlu Lin, Huaxi Xiao, Lihui Li, Fengxiang Yu, Wei Tian. Studies on the Pasting and Rheology of Rice
Starch with Different Protein Residual. Daoliang Li; Chunjiang Zhao. Third IFIP TC 12 International Conference on Computer and Computing Technologies in Agriculture III (CCTA), Oct 2009, Beijing, China. Springer, IFIP Advances in Information and Communication Technology, AICT-317, pp.407-419, 2010, Computer and Computing Technologies in Agriculture III. 〈10.1007/978-3-642-12220-0_60〉. 〈hal-01055420〉
