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Position: Home > Articles > DETERMINATION OF GELATINIZATION TEMPERATURE BEPT OF CEREAL STARCH Guizhou Agricultural Sciences 1988 (4) 39-43

谷物淀粉糊化温度BEPT的测定

作  者:
贾瑞海
单  位:
黔东南自治州农科所
关键词:
谷物淀粉;糊化温度;测定方法
摘  要:
本文介绍了测定谷物淀粉糊化温度BEPT值的方法原理、仪器及具体测定步骤,主要对稻米糊化温度BEPT的测定作了论述。指出该法测定精度高,置信区间一般可在<±0.25℃,所测稻米品种IR_(42)的BEPT值为62.1℃,与文献报道的63.0℃基本一致。对影响BEPT测定的某些因素作了初步讨论。
译  名:
DETERMINATION OF GELATINIZATION TEMPERATURE BEPT OF CEREAL STARCH
作  者:
Jia Ruihai (Agricultural Institute of South-eastern Qian Autonomous Prefecture,Kaili, Cuizhou)
关键词:
cereal starch gelatinization temperature determing methods
摘  要:
The method and principle ,apparatus,concrete procedure of determinggelatinization temperature BEPT of cereal starch have been introduced, and the main results were discussed in this essay. This methods shows higher precision in general, credible extent is as < ± 0.25℃. The BEPT value of rice variety IR42 is 62℃, It is similar to the literatures reported 63℃. Some facters affected the BEPT measure have discussed preliminarily.

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