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Effect of Germination on Physicochemical Properties of Brown Rice Starch
Author(s): 
Pages: 47-50
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  发芽糙米淀粉理化特性;
Abstract: 以未发芽、发芽12、24、36 h的糙米为原料提取淀粉,并对淀粉及其组分含量、淀粉糊的透明度、凝沉性质、冻融稳定性、酶解率以及粘度等进行分析,研究发芽对糙米淀粉理化特性的影响.结果表明:糙米发芽后淀粉及其组分的含量、淀粉糊的酶解率以及淀粉糊的粘度均降低;淀粉糊的透明度和冻融稳定性均增强;凝沉稳定性变化不大.其中发芽24 h的糙米淀粉的理化特性变化最明显.发芽对糙米淀粉的理化特性具有一定的改善作用.
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