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Characterization of Proso Millet Starches from Different Geographical Origins of China
Yu Wen,Jia Liu,Xiangyan Meng,Dongxian Zhang,Guohua Zhao 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
The influence of geographical origin (Lvliang,Baotou, Gulang, and Jilin) on the physicochemicalproperties of proso millet (Panicum miliaceum L.) starchesfrom China, and starch chemical compositions werestudied. Scanning electron microscopy showed that starchgranules from millet starches were polygonal and sphericalwith smooth surfaces with sizes ranging from 2.5 to 12 μm. X-ray diffraction showed that millet starches were typicalof A-type starch granules with a mean crystallinity of35.81%. The transition temperatures (To, Tp, and Tc) andenthalpy of gelatinization (ΔH) of Lvliang, Baotou,Gulang, and Jilin proso millet starches were 66.81 to70.01oC, 72.79 to 76.55oC, 78.30 to 82.44oC, and 10.4 to14.46 J/g, respectively. Significant differences (p<0.05) wereobserved for the amylose content, granule size, peaktemperature, gelatinization enthalpy, and peak viscositytemperature among the millet starches. Millet starches mayhave potential applications in production of puffed starchfood products and other food items.