| 不同品种荞麦糊化特性与直链淀粉含量关系的研究 |
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| 引用本文： | 周小理,肖文艳,周一鸣. 不同品种荞麦糊化特性与直链淀粉含量关系的研究[J]. 食品科学, 2008, 29(11): 37 |
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| 作者姓名： | 周小理 肖文艳 周一鸣 |
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| 作者单位： | 上海应用技术学院，上海海洋大学 |
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| 摘 要： | 本实验采用快速黏度分析仪(RVA)研究了中国西部及南部四个地区42个荞麦品种的糊化特性的差异以及和直链淀粉含量之间的关系。RVA测试结果显示,荞麦淀粉的糊化温度、糊化最终黏度、低谷黏度、回生值、衰减度与其直链淀粉含量均呈现不同程度的正相关。
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| 关 键 词： | 荞麦 糊化特性 直链淀粉 |
Study on Relationship between Pasting Properties and Amylose Content of Different Buckwheat Varieties |
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| ZHOU Xiao-li,XIAO Wen-yan,,ZHOU Yi-ming. Study on Relationship between Pasting Properties and Amylose Content of Different Buckwheat Varieties[J]. Food Science, 2008, 29(11): 37 |
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| Authors: | ZHOU Xiao-li XIAO Wen-yan ZHOU Yi-ming |
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| Affiliation: | ZHOU Xiao-li1,XIAO Wen-yan1,2,ZHOU Yi-ming1 |
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| Abstract: | In this study,rapid viscosity analyzer was used to measure the pasting properties of 42 buckwheat varieties from four areas of China,and their relationships between pasting property and amylose content were studied.The results showed that the pasting temperature,final viscosity,trough viscosity,breakdown and setback all exhibit positive correlation with amylose content at different dergees. |
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| Keywords: | buckwheat pasting properties amylose |
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