The profile of oat starches isolated from various forms of oats
2008
Koscielny, A. | Gibinski, M.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Technologii Weglowodanow
The objective of this paper was to analyse and compare some selected physicochemical properties of starches derived from the selected Polish cultivars and and strains of oats. In the isolated starches, the contents of lipids, proteins, and amylose were determined, and the solubility and water binding capacity of those starches were characterized at a temperature of 75, 85, and 95 deg C. The starches studied showed considerable differences in their contents of fat and amylose. The content of lipids varied from 1.13 to 1.34 percent and the starches from naked grains of oats and black glumelle strains were characterized by higher content of fat compared to the starch from the coverd (glumiferous) varieties. The highest content of amylose was found in the starches isolated from naked oats cultivars
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