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Effect of Wheat Starch Characteristics on the Gelatinization,Retrogradation,and Gelation Properties
amylose content starch gel waxy wheat
2009/9/9
The objective of this study was to clarify the relationship between amylose content and the gelatinization, retrogradation, and gelation properties of starch using wheat starches differing in amylose ...
Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Amylose content Gelatinization property Hattan-type varieties of rice Pasting property Protein body
2009/7/27
By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. In this stu...
Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties
Brewer's rice Hardness Non-white-core kernel Starch White-core kernel
2009/7/24
This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing is associated with th...
Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice
Amylopectin Amylose Cooked rice quality Near-isogenic line Rice (Oryza sativa L.) Starch properties Starch synthase
2009/7/23
We evaluated the effects of functional variation in three starch synthases in rice (Oryza sativa L.)-granule-bound starch synthase I (GBSSI, wx), starch synthase I (SSI, SSI), and starch synthase IIa ...
Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’Rice Kernels
Brewers’rice Polishing property Starch property White-core kernel
2009/7/21
The kernels of Hattan-nishiki No. 1 and Kairyo-omachi have larger air spaces in the white-core tissue and are broken easily during the process of polishing when compared with those of Senbon-nishiki a...
The Contents of Starch and Water in Storage Roots in Relation to the Occurrence of White-Opaque Defect "Shirota" in Steamed and Cured Slices of Sweetpotato.
Starch content Starch pasting Steamed and cured slices of sweetpotato Sweetpotato
2009/7/8
Steamed and cured slices of sweetpotato, "hoshi-imo", is a traditional processed agricultural product in eastern area of Japan, especially in Ibaraki and Shizuoka prefectures. The products often suff...
Estimation of Starch Digestion Pattern and Glycemic Index of Rice by Near Infrared Refrectance Spectroscopy
Near-infrared spectroscopy Glycemic index Rice Digestion rate
2009/7/7
Near-infrared reflectance spectroscopy (NIRS) was applied to develop a conventional method for estimating the glycemic index (GI) and starch digestion pattern with α-amylase of brown-rice flour. The ...
Principal Component Analysis of Starch Digestibility and Physicochemical Properties Related to Texture of Rice
α-amylase Glycemic index Rice Principal component analysis
2009/7/7
Starch digestibility and texture of rice were studied in 58 rice cultivars and lines in the IRRI core collection and rice germplasm bank of Gunma Agricultural Technology Center. The principal compone...
Analysis of Iodine Absorption Curve of Starch by Chemometrics to Evaluate the Eating Quality of Rice
Amylose Amylopectin Auto-Analyzer Rice Consistency λmax
2009/7/7
The amylose content of milled rice is usually determined colorimetrically by the iodine test. An automatic analyzer was developed to obtain the iodine absorption spectrum ranging from 400 to 900 nm. T...