期刊
FOOD CHEMISTRY
卷 110, 期 3, 页码 777-781出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.03.009
关键词
starch; amylose; thermogravimetry
Thermal stability of potato starch depends on amylose content. Temperature at 50% mass loss from thermogravimetric analysis was used to determine the starch components. The same analysis was carried out to analyse the samples from potato, rice, wheat and high amylose. The results (26.9% of amylose content for potato, 29.1% for rice and 20.9% for wheat) were compared with results obtained from the blue value method and enzymatic method. Satisfactory compatibility for potato and rice was obtained. For such kind of samples thermogravimetric analysis can be used for amylose determination. (C) 2008 Elsevier Ltd. All rights reserved.
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