期刊
FOOD CHEMISTRY
卷 93, 期 1, 页码 9-15出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.08.049
关键词
wheat starch; pasting properties; swelling power; differential scanning calorimetry
The starch properties of four Japanese wheat varieties/breeding lines suitable for both bread and noodles were compared with those of popular commercial wheat classes from the USA, Canada and Australia. All starches were analyzed for amylose content, pasting properties measured by a rapid visco analyzer (RVA), swelling power, thermal properties measured by differential scanning calorimetry (DSC), enzyme digestibility, and chain length distribution of antylopectin (DP 6-17). All starch characteristics studied, except the chain length distribution of amylopectin, were significantly different among the tested wheat classes and varieties/breeding lines. Including Japanese wheat varieties/breeding lines, higher amylose contents and lower peak viscosities were found in hard wheats than in soft wheats. Interestingly, enthalpy, in the arnylose-lipid complex measured by DSC, showed significant correlations with the pasting temperature from the RVA and swelling power. (c) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据