Soft wheat starch pasting behavior in relation to A- and B-type granule content and composition
Soft wheat starch pasting behavior in relation to A- and B-type granule content and composition
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DOI：
10.1094/cchem.2003.80.1.91
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发表时间：
2003-01-01
期刊：
影响因子：
2.4
通讯作者：
Huber, KC
中科院分区：
文献类型：
--
作者：
Shinde, SV;Nelson, JE;Huber, KC
两个软小麦品种的面粉；被分成天然的、优质的、尾巴的、A-型和B型的淀粉组分。以A/B型颗粒比、直链淀粉含量、磷水平(溶血磷脂)和糊化特性为指标，对不同小麦品种的淀粉组分进行了表征，以探讨影响小麦淀粉糊化行为的因素。虽然两个品种表现出相似的淀粉特性，但A型(5.7-97.9%，db)和B型粒(2.1-94.3%，db)在五个淀粉组分中的含量范围都是不同的。虽然淀粉组分只显示出细微的均值差异(
Flours of two soft wheat cultivars; were fractionated into native, prime, tailing, A-, and B-type starch fractions. Starch fractions of each cultivar were characterized with respect to A/B-type granule ratio, amylose content, phosphorus level (lysophospholipid), and pasting properties to investigate factors related to wheat starch pasting behavior. While both cultivars exhibited similar starch characteristics, a range of A-type (5.7-97.9%, db) and B-type granule (2.1-94.3%, db) contents were observed across the five starch fractions. Though starch fractions displayed only subtle mean differences (