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- The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. 大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一,常被用作蒸煮米质构特性评价指标。
- The apparent amylose content (AAC) is one of the important p arameters to affect the cooking and processing characteristics.The chemical mea surement of rice AAC is very expensive and time consuming. 大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一,常被用作蒸煮米质构特性评价指标。
- The effetcs of amylose on the rheological properties of wheat starch gelatins were studied, correlations between apparent amylose content(AM) and parameters of rheology was determined. 探讨表观直链淀粉在小麦淀粉凝胶的流变学特性中的作用,寻找表观直链淀粉含量与流变特性参数间的相关性。
- Measurement of Rice Apparent Amylose Content by Near Infrared Spectroscopy 大米直链淀粉含量的近红外光谱分析
- Rapid Identification of Starch Viscosity Property of Early Indica Rice Varieties with Different Apparent Amylose Content by RVA Profile 利用RVA谱快速鉴别不同表观直链淀粉含量早籼稻的淀粉粘滞特性
- Keywords Near infrared reflectance spectroscopy;Protein content;Apparent amylose content;Gelatinization temperature (alkali spreading value);Rice grain quality; 近红外反射光谱;蛋白质含量;表观直链淀粉含量;糊化温度(碱消值);稻米品质;
- apparent amylose content 表观直链淀粉含量
- Method for determining amylose content of fresh rice sample. 水稻籽粒鲜样品的直链淀粉含量测定方法。
- The effect on amylose content was mainly additive effect of Glu-D, locus. 对直链淀粉含量的作用表现为以1D的加性效应为主;
- The arrowroot had the highest amylose content among the rhizome (tuber) crops. 葛郁金在根茎类作物中的直链淀粉含量最高。
- Amylose content measured with enzymology was 7.8 and 11.2%for amaranth and quinoa starch respectively. 酶法测得苋菜籽淀粉和昆诺阿黎籽淀粉中直链淀粉的含量分别是7.;8%25和11
- SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency. 实地氮肥管理还明显降低了直链淀粉含量,提高了胶稠度,降低了糊化温度和蛋白质含量。
- It was found that progeny populations with middling amylose content possessed better cooking andeating quality. 直链淀粉含量为中等水平的后代具有较好的食味品质。
- Finally, the major factors affecting the quality of rice are chalkiness, unperfect rice rate and amylose content. 最后研究得出垩白度、不完善粒和直链淀粉等指标是影响稻谷品质的主要因素。
- Estimate their agriculture characters such as kilo-grain weightiness, small section yield amylose content and so on. 测定等基因背景各对组合的直链淀粉含量、千粒重、小区产量及其它农艺性状。
- Results show as follows:Amylose content gradually decreases from the inner part to the outer part of a wheat endosperm. 研究结果表明,小麦胚乳中,越接近皮层的部位,直链淀粉含量越低;越接近麦心的部位直链淀粉含量越高。
- Results showed that wheat flour near the outer part of wheat endosperm had lower amylose content and lower viscosity. 研究结果表明:直链淀粉含量和粘度值在胚乳中分布有越靠近皮层越低或越弱的趋势。
- A method for determination of amylose content in rice was established and validated by using Danmark FOSS FIAstar-5000 with SoFIA operation software. 利用流动注射分析仪;建立了测定稻米直链淀粉含量标准曲线;并进行分析验证.
- The results showed that there was great difference of the RVA pasting parameter and DSC thermal properties with the increase of amylose content. 结果表明:随直链淀粉含量的增加,淀粉的RVA糊化参数和DSC热力学参数有很大差异。
- Still further, the heterosis for amylose content, gel consistency and length/width were also influenced by environment in great extent. 此外,环境对直链淀粉含量、胶稠度和长宽比的杂种优势有较大的影响。