摘要
本文探讨了小麦淀粉颗粒A型和B型直径的大小及颗粒形态对其糊化特性的影响。结果表明品种间A型淀粉颗粒直径越大,B型淀粉颗粒直径则越小;A型淀粉颗粒直径越大,淀粉则越难糊化;B型淀粉颗粒直径越大,淀粉则越易糊化;热力学参数顶点温度与热焓值间存在较大的正相关性。
The correlations between wheat starch gelatinization property and wheat starch granule diameters of starch types A and B （DAand DB） were evaluated. The results indicate that the bigger is DA.the harder is the starch gelatinization ; while the bigger is DB , the easier is the starch gelatinization. Significant positive correlation exist between gelatinization peak temperature and heat enthalpy.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第4期32-34,44,共4页
Journal of the Chinese Cereals and Oils Association
基金
中荷国际合作项目2005CA022
关键词
淀粉颗粒
直径
糊化特性
小麦
starch granule, diameter, gelatinization property
