Potential influence of a starch granule-associated protein on cooked rice stickiness

The amount of a 60 kdal starch granule-associated protein, or waxy gene product, found in milled white rice was examined in relation to cooked rice stickiness. For 32 rice selections the correlation coefficient was similar though slightly lower for the 60 kdal protein and stickiness (r= -0.85, P0.01...

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Bibliographic Details
Published inJournal of food science Vol. 56; no. 5
Main Authors Hamaker, B.R. (Univ. of Arkansas, Fayetteville, AR), Griffin, V.K, Moldenhauer, K.A.K
Format Journal Article
LanguageEnglish
Published 01.09.1991
Subjects
ADHESIVIDAD
ADHESIVITE
ALMIDON
AMIDON
AMILOSA
AMYLOSE
ARROZ
CONTENIDO PROTEICO
GELIFICACION
GELIFICATION
PROTEINAS
PROTEINE
RIZ
TENEUR EN PROTEINES
TEXTURA
TEXTURE
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Summary:The amount of a 60 kdal starch granule-associated protein, or waxy gene product, found in milled white rice was examined in relation to cooked rice stickiness. For 32 rice selections the correlation coefficient was similar though slightly lower for the 60 kdal protein and stickiness (r= -0.85, P0.01) compared to amylose and stickiness (r
Bibliography:Q04
9157127
Q02
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb04764.x