Retrogradation of starches derived from immature kernels
2003
Gambus, H. | Gumul, D. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Weglowodanow)
Starches were extracted by laboratory method from: wheat, rye, barley at different stages of maturity. Dry matter and starch content in kernels as well as amylose content in starches were analysed. Amylose and amylopectin ratio was established and weight-average molecular weight of the both starch polymers by means of gel chromatography (GPC) and degree of degradation of 1 percent of water - starch pastes were determined. It was stated, that starches from immature kernels had lower tendency towards retrogradation in comparison to mature ones, at 8 deg C, 20 deg C and -20 deg C. For the all investigated kernels the lowest retrogradation was revealed at starches separated from kernels harvested at early-waxy stage of maturity
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