STICKINESS OF ORYZENIN AND STARCH MIXTURES FROM PREHARVEST AND POSTHARVEST RICE GRAINS

被引：15

作者：

CHRASTIL, J

机构：

[1] Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, New Orleans

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 10期

关键词：

RICE; PROTEIN; STARCH; INTERACTIONS; STICKINESS;

D O I：

10.1021/jf00046a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Stickiness, molecular weight, binding, sulfur bridges, and amylose of isolated oryzenin (rice storage glutelin) and/or starch from preharvest and postharvest rice grains were studied. The molecular weight, amylose content, and stickiness of starch did not change significantly during preharvest ripening or postharvest storage of rice, but the stickiness of oryzenin and its mixtures with starch increased during ripening and decreased during postharvest storage. The stickiness of oryzenin or oryzenin-starch mixtures from preharvest and postharvest rice grains was related to its average molecular weight, cystine bridges, and the oryzenin-starch equilibrium binding constant.

引用

页码：2147 / 2151

页数：5

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