Planteome: Term Details for "breakdown viscosity" (TO:0000374)

Accession: TO:0000374
Name: breakdown viscosity
Ontology: plant_trait_ontology
Synonyms: BRKVIS (related)
Alternate IDs: None
Definition: A cooking quality trait that is the tendency of gelatinized starch granules to break during cooking, especially at high temperature. Source: TO:Laurel_Cooper, PMCID:PMC434838
Comment: Breakdown is usually associated with the tendency of gelatinized starch granules to break during holding at high temperature, accompanied with continuous shearing (Han and Hamaker 2001). Breakdown is usually calculated from a resulting viscogram by subtracting trough from peak viscosity. The increase in rice flour breakdown viscosity, although not always significant (P < 0.05), suggests a greater protection of the starch granule integrity. This probably is due to the increased affinity of proteins to interact with starch, as a result of protein denaturation. The resulting formation of protein–starch complexes tends to increase rice flour peak viscosity.
Subset: None
Related: Link to all annotated objects annotated to breakdown viscosity.; Link to all direct and indirect annotations to breakdown viscosity.; Link to all direct and indirect annotations download (limited to first 10,000) for breakdown viscosity.
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subject	relation	object
breakdown viscosity	is_a	cooking quality trait (TO:0001069)

This term has no children.