河北工业科技2012，Vol.29Issue(1)：23-26,34,5.
“张杂谷”系列谷子品种淀粉含量的分析与评价
Analysis and evaluation of starch content in "Zhangzagu" millet
摘要
Abstract
The content of amylose. Amylopectin. Gel consistency and alkali value of "Zhangzagu" millet in different areas were analyzed. The dual-wave length spectrophotometry method was used to detect the content of amylose and amylopectin simulta neously in millet. The result shows that the content of amylose, amylopectin, gel consistency and alkali value are different in different varieties and regions. The average contents of amylose and total starch are 14. 46% and 71. 73% in four varieties of "Zhangzagu" millet. The gel consistency and alkali value are 9.1% -16. 3% and 2. 8~3. 4, respectively. So "Zhangzagu" mil let may has better eating quality.关键词
"张杂谷"系列谷子/直链淀粉/胶稠度/碱消值Key words
"Zhangzagu" millet/ amylose/ gel consistency/ alkali value分类
轻工纺织引用本文复制引用
韩俊华,张爱霞,罗敏,张少丹,平慧娟,王慧军..“张杂谷”系列谷子品种淀粉含量的分析与评价[J].河北工业科技,2012,29(1):23-26,34,5.基金项目
现代农业产业技术体系建设专项基金资助项目(nycytx-13) （nycytx-13）
