کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8330622 | 1540239 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Thermal properties of barley starch and its relation to starch characteristics
ترجمه فارسی عنوان
خواص حرارتی نشاسته جو و ارتباط آن با خصوصیات نشاسته
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کلمات کلیدی
جو، نشاسته، ساختار آمیلوپکتین، ژلاتین کردن، عقب کشیدن،
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
زیست شیمی
چکیده انگلیسی
Amylopectin fine structure and starch gelatinization and retrogradation were studied in 10 different barley cultivars/breeding lines. Clusters and building blocks were isolated from the amylopectin by α-amylase from Bacillus amyloliquefaciens and their structure was characterized. Gelatinization was studied at a starch:water ratio of 1:3, and retrogradation was studied on gelatinized starch at starch:water ratio of 1:2, by differential scanning calorimetry. Three barley cultivars/breeding lines possessed the amo1 mutation, and they all had a lower molar proportion of chains of DP â¥38 and more of large building blocks. The amo1 mutation also resulted in a higher gelatinization temperature and a broader temperature interval during gelatinization. Overall, small clusters with a dense structure resulted in a higher gelatinization temperature while retrogradation was promoted by short chains in the amylopectin and many large building blocks.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 81, November 2015, Pages 692-700
Journal: International Journal of Biological Macromolecules - Volume 81, November 2015, Pages 692-700
نویسندگان
Anna Källman, Varatharajan Vamadevan, Eric Bertoft, Kristine Koch, Koushik Seetharaman, Per Ã
man, Roger Andersson,