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Starch molecular structural differences between chalky and translucent parts of chalky rice grains

Keyu Tao1, Xin Liu1, Wenwen Yu2

  • 1Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture & Food Innovations (QAAFI), The University of Queensland, QLD 4072, Australia.

Food Chemistry
|June 18, 2022
PubMed

Keywords:
Chain-length distributionChalkinessMolecular structureSize-exclusion chromatography

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