文献类型： 外文期刊
作者： Wang, Lan 1 ; Xie, Bijun 1 ; Xiong, Guangquan 2 ; Du, Xin 2 ; Qiao, Yu 2 ; Liao, Li 2 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
关键词： Rice starch;Thermal degradation;Relative crystallinity;Amylopectin chains length distribution
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）
ISSN：
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收录情况： SCI
摘要： Granule size distribution, the relative crystallinity, morphology and thermal degradation of starches from 10 different non-waxy rice cultivars were measured in present study. The relationships between granular structure and thermogravimetric parameters of tested starches were evaluated using Pearson correlation analysis. The range of median size for rice starches was 6.23-7.81 urn. The relative crystallinity of 10 non-waxy rice starches ranged from 20.4% to 33.4%. The range of activation energy from different rice starches was between 155.6 and 201.5 kJ/mol. The Pearson correlation results showed that the relative crystallinity was positively correlated (r=0.6750, p<0.05) with the percentage of branch chains with DP12-23. Furthermore, the activation energy of the rice starches showed a positive correlation (r=0.7903, p < 0.01) with relative crystallinity.
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