白米水溶性蛋白質與糊化溫度之關係
Other Title
The Correlation between Albumin and Gelatinization Temperature of Polished Rice
Journal
稻米品質研討會專集
Part Of
臺中區農業改良場特刊第13號
Pages
61-75
Date Issued
1988-04
Author(s)
鄭心嫻
H.H. Cheng
Abstract
非糯性白米粉末與澱粉中少量蛋白之存在與否，明顯地影響其糊化溫度，即無白蛋白存在時糊化溫度降低，而添加少量白蛋白則可恢復原有糊化溫度，但與更多白蛋白添加量無關。
The presence of a small amount of albumin in the flour or starch of nonwaxy rice showed a distinct effect on the pasting or gelatinzation temperature; namely, the pasting or gelatinzation temperature was lower in the absence of albumin, but was increased by adding a small amount of the albumin, although additional amounts of the albumin showed no further influence.
Event(s)
稻米品質研討會
Rice Grain Quality Proceedings of a Symposium
Publisher
台中區農業改良場
Type
conference paper