نتایج جستجو برای: gelatinization temperature
تعداد نتایج: 453300 فیلتر نتایج به سال:
in order to study the gene actions and heritability of the physical and chemical characteristics associated with appearance and cooking quality of rice grain, generation mean analysis was performed using a cross between two iranian rice cultivars, deylamani and sepidroud, having different quality characters. seeds of the parental lines and f1, f2, bc1 and bc2 generations were grown in randomize...
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of s...
Calcium–fortified rice is normal rice fortified with calcium and processed by consecutive steps, i.e. infusion or soaking of the rice grain in a calcium salt solution, draining and drying. Heating during infusion causes pregelatinization of rice starch resulting in a change in the pasting properties of Ca-fortified rice. Pasting properties determine the cooking quality of rice. The purpose of t...
Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure and functionality and guide applications of these starches, amylose content, amylopectin chain-length distributions, gelatinization and retrogradation, pasting properties, dynamic rheological properties, and in vitro enzyme digestion of raw starches were analyzed. Heter...
The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in onl...
Grain quality in rice is one of the main determinants of marketability and product sales. The aim of this study was to investigate the quality of different rice genotypes in different environments and to identify the genotypes with desirable quality. In this trial, qualitative characteristics of 16 rice genotypes, six introduced lines, 8 parental genotypes and 2 genotypes as control in Amol and...
Background The crystallinity of cellulose is a principal factor limiting the efficient hydrolysis of biomass to fermentable sugars or direct catalytic conversion to biofuel components. We evaluated the impact of TFA-induced gelatinization of crystalline cellulose on enhancement of enzymatic digestion and catalytic conversion to biofuel substrates. Results Low-temperature swelling of cotton li...
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