OAT STARCH - SOME RECENT DEVELOPMENTS

被引：34

作者：

PATON, D

机构：

[1] Food Research Institute, Agriculture Canada, Ottawa, Ontario

来源：

STARKE | 1979年 / 31卷 / 06期

关键词：

D O I：

10.1002/star.19790310603

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starches from Canadian oat varieties have been examined. Iodine affinity, solubility and λmzx of the iodine complex are lower than those found for other cereal starches. Swelling power, limiting viscosity number and hot paste cooling curves are all higher than for other cereal starches. Gel chromatography reveals a fraction of molecular weight between amylose and amylopectin and which is present in greater amount than that found in wheat starch. The β‐amylase digestion limit is lower than that found for wheat and corn and may suggest a more branched structure for oat starches. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：184 / 187

页数：4

共 13 条

[1] PHYSICOCHEMICAL STUDIES ON STARCHES .56. INTERACTION OF LINEAR, AMYLOSE OLIGOMERS WITH IODINE [J].