THE STUDY OF MELTING TEMPERATURE AND ENTHALPY OF STARCH FROM RICE, BARLEY, WHEAT, FOXTAIL-MILLETS AND PROSO-MILLETS

被引：26

作者：

FUJITA, S ^{[1
]}

MORITA, T ^{[1
]}

FUJIYAMA, G ^{[1
]}

机构：

[1] MIE UNIV,FAC BIORESOURCES,DEPT AGR,KAMIHAMA,MIE 514,JAPAN

来源：

STARCH-STARKE | 1993年 / 45卷 / 12期

关键词：

D O I：

10.1002/star.19930451207

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Endosperm starch granules prepared from rice, barley, wheat, foxtail- and proso-millets were analyzed by Differential Scanning Calorimetry (DSC) and the relationship between melting temperature and enthalpy for starch gelatinization was discussed. Peak temperature for gelatinization (Tp) ranged from 57 to 80-degrees-C and enthalpy from 6.4 to 15.6 J/g. Starch from rice, barley, foxtail- and proso-millets which has a waxy phenotype, has shown a correlation between Tp and enthalpy, while that of wheat has not.

引用

页码：436 / 441

页数：6

共 16 条

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