Thermal, pasting and morphological properties of starch granules of wheat ( Triticum aestivum L.) varieties
作者: Rajesh KumarB. S. Khatkar
作者单位: 1Eternal University
2Guru Jambheshwar University of Science and Technology
刊名: Journal of Food Science and Technology, 2017, Vol.54 (8), pp.2403-2410
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-017-2681-x
关键词: Wheat starchGranulesPasting propertiesThermal properties
英文摘要: Large (A) and small (B) granules of wheat starch were separated and their morphological, thermal, structural and pasting properties were investigated. The pasting properties of starches from two wheat varieties showed significant differences. For wheat variety C-306, the unfractionated starch showed higher peak, trough, breakdown, final, and setback viscosities than the starch isolated from wheat variety WH-147. On the contrary, unfractionated starch of variety WH-147 has higher pasting temperature than the starch of the variety C-306. Differential scanning calorimetry results showed that unfractionated starch exhibited the higher gelatinization enthalpy, peak and conclusion temperatures than the isolated A- and B-starch granules from both the varieties. Scanning electron microscopy...
原始语种摘要: Large (A) and small (B) granules of wheat starch were separated and their morphological, thermal, structural and pasting properties were investigated. The pasting properties of starches from two wheat varieties showed significant differences. For wheat variety C-306, the unfractionated starch showed higher peak, trough, breakdown, final, and setback viscosities than the starch isolated from wheat variety WH-147. On the contrary, unfractionated starch of variety WH-147 has higher pasting temperature than the starch of the variety C-306. Differential scanning calorimetry results showed that unfractionated starch exhibited the higher gelatinization enthalpy, peak and conclusion temperatures than the isolated A- and B-starch granules from both the varieties. Scanning electron microscopy...
全文获取路径: Springer Nature  (合作)
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影响因子:1.123 (2012)

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关键词翻译
关键词翻译
  • starch 淀粉
  • varieties 品种
  • granules 粒剂
  • pasting 糊化
  • wheat 小麦
  • morphological 形态学的
  • variety 变种
  • properties 道具
  • gelatinization 煤化
  • setback 后退