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
  • [41] The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch
    Zhang, Xudong
    Guo, Dongwei
    Xue, Jiquan
    Yanniotis, Stavros
    Mandala, Ioanna
    FOOD & FUNCTION, 2017, 8 (10) : 3792 - 3802
  • [42] Preparation of Acetylated Waxy, Normal, and High-Amylose Maize Starches with Intermediate Degrees of Substitution in Aqueous Solution and Their Properties
    Luo, Zhi-Gang
    Shi, Yong-Cheng
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (37) : 9468 - 9475
  • [43] A rheological description of mixtures of a galactoxyloglucan with high amylose and waxy corn starches
    Freitas, RA
    Gorin, PAJ
    Neves, J
    Sierakowski, MR
    CARBOHYDRATE POLYMERS, 2003, 51 (01) : 25 - 32
  • [44] Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
    Weber, Fernanda H.
    Clerici, Maria Teresa P. S.
    Collares-Queiroz, Fernanda P.
    Chang, Yoon K.
    STARCH-STARKE, 2009, 61 (01): : 28 - 34
  • [45] A mutation in Waxy gene affects amylose content, starch granules and kernel characteristics of barley (Hordeum vulgare)
    Li, Qiao
    Pan, Zhifen
    Liu, Juan
    Deng, Guangbing
    Long, Hai
    Zhang, Haili
    Liang, Junjun
    Zeng, Xingquan
    Tang, Yawei
    Tashi, Nyima
    Yu, Maoqun
    PLANT BREEDING, 2019, 138 (05) : 513 - 523
  • [46] Cationization of waxy and normal corn and barley starches by an aqueous alcohol process
    Kweon, MR
    Sosulski, FW
    Bhirud, PR
    STARCH-STARKE, 1997, 49 (02): : 59 - 66
  • [47] FINE-STRUCTURE OF CORN STARCHES OF VARIOUS AMYLOSE PERCENTAGE - WAXY, NORMAL AND AMYLOMAIZE
    MERCIER, C
    STARKE, 1973, 25 (03): : 78 - 82
  • [48] USE OF HIGH AMYLOSE BARLEY FOR PRODUCTION OF WHISKY MALT
    ELLIS, RP
    JOURNAL OF THE INSTITUTE OF BREWING, 1976, 82 (05) : 280 - 281
  • [49] Microstructure and characteristics of high-amylose corn starch-chitosan film as affected by composition
    Feng, Qianqian
    Hu, Fei
    Qiu, Liping
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2013, 19 (03) : 279 - 287
  • [50] FINE-STRUCTURE OF VARIOUS AMYLOSE-PERCENTAGE CORN STARCHES - WAXY, NORMAL, AND AMYLOMAIZE
    MERCIER, C
    CEREAL SCIENCE TODAY, 1972, 17 (09): : 275 - +
12345