Solvent Retention Capacities of Oat Flour
作者: Qianwen NiuYu PuXiaoping LiZhen MaXinzhong Hu
作者单位: 1College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, China
刊名: International Journal of Molecular Sciences, 2017, Vol.18 (3)
来源数据库: Directory of Open Access Journals
DOI: 10.3390/ijms18030590
关键词: Β-glucanSolvent retention capacities (SRC)CaCl2Damaged starchOat flour
原始语种摘要: This study measured the solvent retention capacities (SRCs) of flours from eight oat varieties and one wheat variety against different solvents to explore the swelling volume of oat flour with different solvents, and thus provide a theoretical basis for quick β-glucan analysis. The SRC profile consists of water SRC (WSRC), 50% sucrose SRC (SSRC), 5% lactic acid SRC (LASRC), 5% Na2CO3 SRC (SCASRC), NaCl SRC (SCSRC), CaCl2 SRC (CCSRC), FeCl3 SRC (FCSRC), sodium cholate SRC (SCHSRC), NaOH (pH 10) SRC (SHSRC), Na2CO3 (pH 10) SRC (SCABSRC) and SDS (pH 10) SRC (SDSSRC) values, and a Chopin SRC kit was used to measure the SRC value. SRCs of the oat flours increased when the solvents turned from neutral (water and NaCl) to acidic (5% lactic acid) or alkaline (5% Na2CO3, CaCl2, FeCl3, NaOH and pH...
全文获取路径: DOAJ  (合作)
影响因子:2.464 (2012)

  • flour 
  • starch 淀粉
  • wheat 小麦
  • retention 保留
  • variety 变种
  • glucan 葡聚糖
  • lactic 乳汁的
  • SDS Satellite Data System
  • sucrose 蔗糖
  • values 价值观