Chemistry, structure, functionality and applications of rice starch

Chemistry, structure, functionality and applications of rice starch Starch represents one of the major agricultural products in the world and is used in a wide range of food and non-food applications. It is the main component of rice grains, influencing their physical and cooking properties. Over the last few decades, considerable research has been carried out on starch from various sources, which has greatly helped in understanding its properties. This paper provides an overview of the composition and structure of rice starch and the influence of components other than amylose and amylopectin, such as lipids and proteins, on its physicochemical properties. Research on characterisation of the functional properties of rice starch is reviewed in particular. Furthermore, the applications of rice starch and enhancement of its functionality through chemical or physical means are discussed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Cereal Science Elsevier

Chemistry, structure, functionality and applications of rice starch

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Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0733-5210
eISSN
1095-9963
D.O.I.
10.1016/j.jcs.2016.06.014
Publisher site
See Article on Publisher Site

Abstract

Starch represents one of the major agricultural products in the world and is used in a wide range of food and non-food applications. It is the main component of rice grains, influencing their physical and cooking properties. Over the last few decades, considerable research has been carried out on starch from various sources, which has greatly helped in understanding its properties. This paper provides an overview of the composition and structure of rice starch and the influence of components other than amylose and amylopectin, such as lipids and proteins, on its physicochemical properties. Research on characterisation of the functional properties of rice starch is reviewed in particular. Furthermore, the applications of rice starch and enhancement of its functionality through chemical or physical means are discussed.

Journal

Journal of Cereal ScienceElsevier

Published: Jul 1, 2016

References

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