Starch ofavocado seeds can be used as an alternative source of starch because it contains 80.1% starch. Natural starch can be made into a modified starch, for example dextrin. Dextrin can be made by using acid or enzy...Starch ofavocado seeds can be used as an alternative source of starch because it contains 80.1% starch. Natural starch can be made into a modified starch, for example dextrin. Dextrin can be made by using acid or enzyme hydrolysis. The purposes of this research were determine the concentration of hydrochloric acid （HCl）, the temperature and heating timein the optimum process of hydrolysis of starch into dextrin and to determine the quality of the resulting product dextrin terms of Indonesian National Standard 01-2593-1992. The methode was used in this research is hydrolisis with hydrochloric acid （HCl）. The results processing into starch avocado seed yield is 23.15%. HCl concentration, temperature and heating time significantly affect the value of dextrose equivalent （DE）, viscosity and part soluble in cold water. There is interaction between HCl concentration, temperature and heating time on the value of DE, viscosity and part soluble in cold water. Optimum conditions of process was obtained at a concentration of 0.15 N HCl, 30 minutes heating time and heating temperature of 90 ℃. Dextrose equivalent （DE） value is 19.61%. The value of solubility in cold water is 90.19%. Viscosity value is 1.61 ° E. Dextrin is not accordance with the standards of quality parameters Indonesian National Standard 01-2593-1992. Dextrin produced should be applied to non-food industry.展开更多
High malting quality of barley （Hordeum vulgare L.） relies on many traits, such as β-amylase and limit dextrinase activities and β-glucan and protein fraction contents. In this study, interval mapping was utilized...High malting quality of barley （Hordeum vulgare L.） relies on many traits, such as β-amylase and limit dextrinase activities and β-glucan and protein fraction contents. In this study, interval mapping was utilized to detect quantitative trait loci （QTLs） affecting these malting quality parameters using a doubled haploid （DH） population from a cross of CM72 （six-rowed） by Gairdner （two-rowed） barley cultivars. A total of nine QTLs for eight traits were mapped to chromosomes 3H, 4H, 5H, and 7H. Five of the nine QTLs mapped to chromosome 3H, indicating a possible role ofloci on chromosome 3H on malting quality. The phenotypic variation accounted by individual QTL ranged from 8.08% to 30.25%. The loci of QTLs for D-glucan and limit dex- trinase were identified on chromosomes 4H and 5H, respectively. QTL for hordeins was coincident with the region of silica eluate （SE） protein on 3HS, while QTLs for albumins, globulins, and total protein exhibited overlapping. One locus on chromosome 3H was found to be related to （J-amylase, and two loci on chromosomes 5H and 7H were found to be associated with glutelins. The identification of these novel QTLs controlling malting quality may be useful for marker-assisted selection in improving barley malting quality.展开更多
文摘Starch ofavocado seeds can be used as an alternative source of starch because it contains 80.1% starch. Natural starch can be made into a modified starch, for example dextrin. Dextrin can be made by using acid or enzyme hydrolysis. The purposes of this research were determine the concentration of hydrochloric acid （HCl）, the temperature and heating timein the optimum process of hydrolysis of starch into dextrin and to determine the quality of the resulting product dextrin terms of Indonesian National Standard 01-2593-1992. The methode was used in this research is hydrolisis with hydrochloric acid （HCl）. The results processing into starch avocado seed yield is 23.15%. HCl concentration, temperature and heating time significantly affect the value of dextrose equivalent （DE）, viscosity and part soluble in cold water. There is interaction between HCl concentration, temperature and heating time on the value of DE, viscosity and part soluble in cold water. Optimum conditions of process was obtained at a concentration of 0.15 N HCl, 30 minutes heating time and heating temperature of 90 ℃. Dextrose equivalent （DE） value is 19.61%. The value of solubility in cold water is 90.19%. Viscosity value is 1.61 ° E. Dextrin is not accordance with the standards of quality parameters Indonesian National Standard 01-2593-1992. Dextrin produced should be applied to non-food industry.
基金Project supported by the National Natural Science Foundation of China (Nos. 30630047 and 30771281)the Hi-Tech Research and Development Program (863) of China (No. 2006AA10Z1C3)the Ministry of Education and the State Administration of Foreign Experts Affairs (111 Project) of China (No. B06014)
文摘High malting quality of barley （Hordeum vulgare L.） relies on many traits, such as β-amylase and limit dextrinase activities and β-glucan and protein fraction contents. In this study, interval mapping was utilized to detect quantitative trait loci （QTLs） affecting these malting quality parameters using a doubled haploid （DH） population from a cross of CM72 （six-rowed） by Gairdner （two-rowed） barley cultivars. A total of nine QTLs for eight traits were mapped to chromosomes 3H, 4H, 5H, and 7H. Five of the nine QTLs mapped to chromosome 3H, indicating a possible role ofloci on chromosome 3H on malting quality. The phenotypic variation accounted by individual QTL ranged from 8.08% to 30.25%. The loci of QTLs for D-glucan and limit dex- trinase were identified on chromosomes 4H and 5H, respectively. QTL for hordeins was coincident with the region of silica eluate （SE） protein on 3HS, while QTLs for albumins, globulins, and total protein exhibited overlapping. One locus on chromosome 3H was found to be related to （J-amylase, and two loci on chromosomes 5H and 7H were found to be associated with glutelins. The identification of these novel QTLs controlling malting quality may be useful for marker-assisted selection in improving barley malting quality.
