Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activity and physico chemical properties.

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作者： Dipsikha,Kalita ^[1] ; Bipul,Sarma ^[2] ; Brijesh,Srivastava ^[3]

作者单位： Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India. ^[1] Department of Chemical Science, Tezpur University, Tezpur, Assam, India. ^[2] Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India. Electronic address: brijesh@tezu.ernet.in. ^[3]

关键词 Alpha amylase activity Amylolytic activity Germination potential Germination temperature Morphological changes Reducing sugar Starch degradation

主题词支链淀粉(Amylopectin);直链淀粉(Amylose);碳水化合物(Carbohydrates);萌芽(Germination);温度(Temperature);黏度(Viscosity);α淀粉酶类(alpha-Amylases)

DOI 10.1016/j.foodchem.2016.09.193

PMID 27855937

发布时间 2018-12-02

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