Amylopectin fine structure and rice starch paste breakdown
Amylopectin fine structure and rice starch paste breakdown
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DOI：
10.1006/jcrs.2001.0374
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发表时间：
2001-11-01
影响因子：
3.8
通讯作者：
Hamaker, BR
中科院分区：
文献类型：
--
作者：
Han, XZ;Hamaker, BR
选择10种直链淀粉含量范围较窄，但RVA糊化曲线变化较大的大米淀粉，研究支链淀粉精细结构与RVA糊化粘度参数之间的可能关系。支链淀粉的精细结构与浆料的破碎有显著的相关性。支链淀粉长链比例（FrI）呈负相关(r=0.84, p
Ten rice starches with a fairly narrow range of amylose content, but wide variation in RVA pasting curves, were selected to study a possible relationship between amylopectin fine structure and RVA paste viscosity parameters. Amylopectin fine structure was found to significantly correlate with paste breakdown. Proportion of long chains of amylopectin (FrI) was negatively correlated (r=0.84, p