红高粱淀粉的理化性质和结构差异：发芽处理的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-09-18 DOI:10.1002/cche.10834

Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan

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引用次数: 0

摘要

萌发已被广泛研究，但不同淀粉成分的变化尚未完全阐明。本研究旨在评估萌发对红高粱种子的淀粉成分、理化性质和结构的影响。

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Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments

Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.