Characterization of Nubert and Franubet barley starches
2004
Suh, D.S. | Verhoeven, T. | Denyer, K. | Jane, J.L.
Franubet, a mutant of Nubet, had grains of smaller weight, less starch, but greater protein content than did Nubet. Nubet starch had simple granules with bimodal granule size distribution (diameters of 9-22 and 1.2-4 μm for the A and B granules, respectively), whereas Franubet starch had smaller (diameters of 1-4 μm) and irregular-shaped granules, and some displayed compound starch granules. There were no significant differences in X-ray diffraction pattern and amylose content, but Nubet starch had a greater phosphorous (0.045%) and bound lipid (0.61%) content than Franubet starch (0.026 and 0.47%, respectively). Franubet amylopectin (AP) had similar proportions (4.0%) of chains with DP 6-9 and larger proportions (21.5%) of chains with DP >37 than did Nubet AP (4.2 and 19.7%, respectively). Franubet starch showed lower onset gelatinization temperature (52.8 °C) and smaller enthalpy change in melting of amylose-lipid complex (0.5 J/g) than did Nubet starch (54.6 °C and 1.0 J/g, respectively). Franubet starch displayed a lower pasting temperature, less final and setback viscosity but greater peak and breakdown viscosity, which could be attributed to its lower lipid and phospholipid content.
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