期刊
CARBOHYDRATE POLYMERS
卷 59, 期 1, 页码 11-17出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2004.08.029
关键词
wheat grain; fractions; starch; functionality
Normal wheat grains were milled into nine fractions (A-I) ranging from the surface layer to the center of a grain with a modified machine used for polishing brewers' rice. Starch, granules were isolated from the fractions in this study. Amylose content and functionality,of the starches, hydrolysability with enzyme, gelatinization and retrogradation properties, swelling power and freeze-thaw stability of gets of starches were investigated. The results indicated that the apparent amylose content was similar among wheat fraction starches, but the structures and the functionalities of the starches differed with location of the gain. Starch granules from the surface were hydrolyzed and gelatinized easily, and swelled little compared with those from the center. The gel from the starches of the center was more stable in freeze-thawing than those from the surface, and more difficult to retrograde. These findings may provide important information to utilize the classified wheat flours produced by the new method. (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