Cereal Chem. 66(4):317-320 The thermal properties of whole grain milled rice and milled rice flour samples. Gelatinization enthalpies were about 40% greater in whole grain were investigated by differential scanning calorimetry. Thermal curves rice compared to rice flour for each variety. Heating rate studies conducted were obtained on representative long, medium, short, and very low amylose on ...

The nutritional properties of starch and dietary fiber (DF) were studied in barley genotypes containing different amylose contents: Waxy Campana (-8% amylose); Alva, Lina, and Glacier normal (normal varieties, 25-27% amylose); and Glacier high (-35% amylose). On an equivalent starch basis, all barley varieties showed a somewhat higher availability to aamylase than a wheat reference. Among the b...

The present research aims to study the association and allelic diversity of linked microsatellite markers to grain quality QTLs of 84 exotic rice genotypes. To this end, 9 microsatellite markers (RM540, RM539, RM587, RM527, RM216, RM467, RM3188, RM246, RM5461) were used in which a total of 61 alleles were identified with a mean of 6 alleles per locus. The polymorphism information content (PIC) ...

Pea, potato, wheat, and rice starches were annealed for 24 hr. Differential scanning calorimetry data were collected; pasting characteristics were determined using the Brabender Viscoamylograph and the Newport Scientific Rapid Visco-Analyser (RVA); and amylose leaching during heating in the viscoamylograph was examined. Differential scanning calorimetry data showed an increased gelatinization t...

It is suggested that a stable confoTmation of each complex was not formed during the gelatinization of the starch granu]es, but during cooling from a temperature higher than the dissociation temperature of the complex -'hich had formed during the gelatinization process. by differential scanning calorirnetry. Fairly high purity SE have reeently become available, whose position of esterification ...

The conventional parboiling of rough rice is a lengthy process that takes 24-28 h to complete. It would be beneficial to the industry if the processing time could be reduced. The objective of this study was to develop an ultrasound based one-step protocol for soaking and gelatinization during rice parboiling. The gelatinization temperature was measured by alkali (KOH) degradation and found to b...

Starch gelatinization and retrogradation properties of corn were studied to determine the effect of controlled (self) pollination versus noncontrolled pollination on analytical determinations, and the potential to eliminate the expensive and time-consuming step of self-pollinating before research screening of corn genotypes. Twenty-four hybrids were grown in two Iowa locations, Story City and A...

The sulfhydryl oxidase (SHOxase; EC. 1.8.3.2) which catalyzes the oxidation of sulfhydryl groups to disulfides was purified from Aspergillus niger using a combination of chromatographies. The influence of SHOxase on starch properties was tested by rheometer, farinographand scanning electron microscopy (SEM). Moreover, the gelatinization and retrogradation were studied by differential scanning c...