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食用 纖維素 資源의 選拔에 關한 硏究 Ⅳ. 밀가루 分劃의 品種間 組成차이와 pentosan 및 種實硬度와의 관계
Byung Hee Hong(洪丙蕙),Byung Kee Baik(白丙基) 한국육종학회 1995 한국육종학회지 Vol.27 No.3
Higher amount of gluten and tailing starch, but less amount of prime starch were obtained from Korean wheat cultivar and US hard wheat flours, than from soft wheat flours. Pentosan contents of wheat flour fractions were highest in tailing starch, less in prime starch, and least in gluten. Total pentosan contents of flours were negatively correlated with prime starch but positively with tailing starch among varieties. Pentosan weights of flour fractions were mainly determined by fraction weight However, in tailing starch, its high pentosan content also has significant role on its total pentosan weight. Both ash and protein contents of flour showed significant correlations with pentosan weights of flour fractions, positively with those of gluten and tailing starch but negatively with that of prime starch. Kernel hardness showed a positive relationship with gluten but a negative relationship with prime starch.
食用 纖維素 資源의 選拔에 關한 硏究 Ⅲ. 밀 品種에 있어서 pentosan 含量과 種實硬度의 關係
洪丙蕙(Byung Hee Hong),白丙基(Byung Kee Baik) 한국육종학회 1995 한국육종학회지 Vol.27 No.3
In this study, the relationship between grain pentosan level and grain hardness was investgated using four Korean and seven American wheat cultivars. Water soluble pentosan content was ranged from 1.05 to 1.41% and total pentosan content was 4.63~6.33%, and hard and domestic wheat cultivars were higher in pentosan content than soft and club wheat. Environmental variation of pentosan and protein contents due to location differences was observed, and hot and dry environment at maturity produced high level of pentosan and protein in wheat grain. Water soluble pentosan, total pentosan and protein contents showed significant correlation coefficients, and wheat cultivars, Tapdongmil and Chokwang had content of grain pentosan. NIR spectra is considered to have a capability to differentiate between hard and soft wheat endosperm trait.