摘要
为了提高小麦抗性淀粉的纯度,依据直链淀粉和抗性淀粉含量的相关性,对107个小麦品种样品进行直链淀粉含量的测定和筛选,得到直链淀粉含量较高的6个品种.通过酶-压热法制备抗性淀粉,获得了比普通小麦更高的抗性淀粉纯度.
In order to improve the purity of wheat resistant starch, we measured the amylose content of 107 wheat samples of different varies according to the correlation between amylase and resistant starch, and screened the samples to obtain 6 varies with higher amylase content. We also prepared resistant starch with higher purity than common wheat by enzyme-thermal pressure method.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第5期16-19,共4页
Journal of Henan University of Technology：Natural Science Edition
