Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

2018 ◽  
Vol 70 (3-4) ◽  
pp. 1700247 ◽  
Author(s):  
Guiai Jiao ◽  
Xiangjin Wei ◽  
Shaoqing Tang ◽  
Zhonghua Sheng ◽  
Lihong Xie ◽  
...  
Keyword(s):  
Functional Properties ◽  
Starch Granule ◽  
Rice Flour ◽  
Granule Morphology

scholarly journals Physicochemical and functional properties of yeast fermented brown rice flour

2014 ◽  
Vol 52 (9) ◽  
pp. 5534-5545 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Ahmed Mediani ◽  
Kharidah Muhammad
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties

scholarly journals Erratum: Effect of soil moisture stress from flowering to grain maturity on functional properties of Sri Lankan rice flour

2011 ◽  
Vol 63 (6) ◽  
pp. 392-392 ◽  
Author(s):  
Anil Gunaratne ◽  
Upul Kumari Ratnayaka ◽  
Nihal Sirisena ◽  
Jennet Ratnayaka ◽  
Xiangli Kong ◽  
...  
Keyword(s):  
Soil Moisture ◽  
Functional Properties ◽  
Rice Flour ◽  
Moisture Stress ◽  
Sri Lankan ◽  
Soil Moisture Stress

scholarly journals Variance of Zein Protein and Starch Granule Morphology between Corn and Steam Flaked Products Determined Starch Ruminal Degradability Through Altering Starch Hydrolyzing Bacteria Attachment

Animals ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 626 ◽  
Author(s):  
NingNing Xu ◽  
DiMing Wang ◽  
JianXin Liu
Keyword(s):  
Starch Granule ◽  
Starch Granules ◽  
Protein Patterns ◽  
Dapi Staining ◽  
Sds Page ◽  
Gelatinized Starch ◽  
Ruminal Degradation ◽  
Granule Morphology ◽  
Median Particle ◽  
Zein Protein

The current study investigated differences of γ-zein protein contents and starch granule characteristics between raw and steam flaked corns and their influences on ruminal starch hydrolyzing bacteria (SHB) attached to corn grain. Two types of raw (Corn1 and Corn2) and their steam-flaked products (SFCorn1 and SFCorn2) were applied to explore physiochemical structures and SHB attachment. SDS-PAGE was conducted to detect γ-zein protein patterns, scanning electron microscope, and small angle X-ray scattering were performed to obtain starch granule morphology, while crystallinity, DQ starch, and DAPI staining were applied to quantify SHB. The steam flaking process destroyed γ-zein proteins and gelatinized starch granules. The median particle size of Corn1 and Corn2 starch granules increased from 17.8 and 18.0 μm to 30.8 and 26.0 μm, but crystallinity decreased from 22.0 and 25.0% to 9.9 and 16.9%, respectively. The percentage of SHB attached to Corn1 residues decreased (p = 0.01) after 4 h incubation, but SHB attached to SFCorn1 residues increased (p = 0.03) after 12 h incubation. Thus, the differences of γ-zein proteins and starch granule physiochemical structures between raw and steam flaked corn played an important role in improving the rate and extent of starch ruminal degradation through altering the process of SHB attached to corn.

Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding

2016 ◽  
Vol 93 (1) ◽  
pp. 53-57 ◽  
Author(s):  
Md. Sharif Hossen ◽  
Itaru Sotome ◽  
Kazuko Nanayama ◽  
Tomoko Sasaki ◽  
Hiroshi Okadome
Keyword(s):  
Functional Properties ◽  
Rice Flour ◽  
Submicron Scale
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