Composition and microstructure of waxy, normal and high amylose barley samples

被引：41
|
作者：
Oscarsson, M [1 ]
Parkkonen, T [1 ]
Autio, K [1 ]
Aman, P [1 ]
机构：
[1] VTT,TECH RES CTR FINLAND,BIOTECHNOL & FOOD RES,FIN-02044 ESPOO,FINLAND
来源：
JOURNAL OF CEREAL SCIENCE | 1997年 / 26卷 / 02期
关键词：
barley; waxy; high amylose; microstructure; starch; beta-gluten;
D O I：
10.1006/jcrs.1997.0118
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：259 / 264
页数：6
相关论文
共 50 条
  • [1] Characterization of barley starches of waxy, normal, and high amylose varieties
    Song, Y
    Jane, J
    CARBOHYDRATE POLYMERS, 2000, 41 (04) : 365 - 377
  • [2] COMPARISON OF WAXY, HIGH-AMYLOSE AND NORMAL BARLEY STARCHES IN PURIFIED RAT DIETS
    CALVERT, CC
    NEWMAN, CW
    ESLICK, RF
    GOERING, KG
    NUTRITION REPORTS INTERNATIONAL, 1976, 14 (01): : 55 - 61
  • [3] The metabolic characteristics of the proteins in Canadian hulless barley: comparison of the zero-amylose waxy, waxy, and high-amylose cultivars with the normal starch cultivar
    Damiran, D.
    Yang, L.
    Yu, P.
    AMINO ACIDS, 2011, 41 : S60 - S60
  • [4] Combining high-amylose and waxy starch mutations in barley
    Swanston, JS
    Ellis, RP
    Morrison, IM
    Mackay, GR
    Dale, MFB
    Cooper, A
    Tiller, SA
    Duffus, CM
    Cochrane, MP
    Prentice, RDM
    Paterson, L
    Lynn, A
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2001, 81 (06) : 594 - 603
  • [5] AMYLOSE CONTENT AND CHAIN PROFILE OF AMYLOPECTIN FROM NORMAL, HIGH AMYLOSE AND WAXY BARLEYS
    SALOMONSSON, AC
    SUNDBERG, B
    STARCH-STARKE, 1994, 46 (09): : 325 - 328
  • [6] PROTEIN COMPOSITION OF DENT WAXY AND HIGH-AMYLOSE CORNS
    BOUNDY, JA
    WOYCHIK, JH
    DIMLER, RJ
    WALL, JS
    CEREAL CHEMISTRY, 1967, 44 (02) : 160 - &
  • [7] Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley
    Emami, Shahram
    Meda, Venkatesh
    Pickard, Mark D.
    Tyler, Robert T.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (17) : 9793 - 9799
  • [8] Chemical Profile, Rumen Degradation Kinetics, and Energy Value of Four Hull-less Barley Cultivars: Comparison of the Zero-Amylose Waxy, Waxy, High-Amylose, and Normal Starch Cultivars
    Damiran, Daalkhaijav
    Yu, Peiqiang
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (19) : 10553 - 10559
  • [9] A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules
    Wang, Shujun
    Wang, Jinrong
    Yu, Jinglin
    Wang, Shuo
    FOOD CHEMISTRY, 2014, 164 : 332 - 338
  • [10] Complex rheological characterization of normal, waxy and high-amylose wheat lines
    Jaksics, Edina
    Paszerbovics, Bettina
    Egri, Blanka
    Rakszegi, Marianna
    Tremmel-Bede, Karolina
    Vida, Gyula
    Gergely, Szilveszter
    Nemeth, Renata
    Tomoskozi, Sandor
    JOURNAL OF CEREAL SCIENCE, 2020, 93
12345