Some Physicochemical Properties of Large, Medium and Small Granule Starches in Fractions of Wheat Grain
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概要
- 論文の詳細を見る
Wheat grain was divided into eight fractions ranging from the surface layer to the center with a machine used to polish brewers’ rice. Large, medium and small granule starches were isolated from the wheat flour, and their physicochemical properties were investigated. Moisture sorption showed a negative correlation to granule size. The starches had A-type X-ray diffraction patterns typical of cereal starches. The amylose content, the relative crystallinity and the enthalpies of gelatinization decreased in the order of large, medium and small granules in each fraction. The enthalpies showed a positive correlation to the relative crystallinity.
- 社団法人 日本食品科学工学会の論文
- 2002-02-01
著者
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Watanabe Katsumi
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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TANG Hanjun
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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MITSUNAGA Toshio
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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ANDO Hitomi
Kyoto Bunkyo Junior College
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Tang Hanjun
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Mitsunaga T
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Mitsunaga Toshio
Department Of Food And Nutrition Kinki University
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Watanabe Katsumi
Department Of Agricultural Chemistry Kyoto University
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