Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular...

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Bibliographic Details
Main Authors:	Pan HU, Xiaoxu FAN, Lingshang LIN, Juan WANG, Long ZHANG, Cunxu WEI
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:	Food Science and Technology
Subjects:	enzymatic hydrolysis molecular structure rice starch surface proteins and lipids thermal properties
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005012104&lng=en&tlng=en

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