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Article: Physicochemical properties of normal and waxy job's tears (Coix lachryma-jobi L.) starch

TitlePhysicochemical properties of normal and waxy job's tears (Coix lachryma-jobi L.) starch
Authors
Issue Date1999
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1999, v. 76 n. 3, p. 413-416 How to Cite?
AbstractPhysicochemical properties of starches from eight coix (Coix lachryma- jobi L.) accessions were investigated. There was considerable variation in most measured traits, generally corresponding to the separation into waxy and normal amylose types. The amylose contents of five normal coix ranged from 15.9 to 25.8%, and those of three waxy coix were 0.7-1.1%. Swelling power of waxy coix starches varied between 28.6 and 41.0 g/g, generally higher than waxy maize. Normal coix starches had significantly higher gelatinization peak temperature (T(p)) than the normal maize, 71.9 75.5°C. The T(p) of waxy coix starches was 71.1-71.4°C, similar to waxy maize. Rapid Visco-Analyzer (RVA) pasting profiles of normal coix showed little variation and closely matched the normal maize starch profile. Pasting profiles of waxy coix showed more variation and had lower peak viscosities than waxy maize starch. Waxy coix starches formed very weak gels, while the gel hardness of normal coix starches was 11.4-31.1 g. Amylose content was the main factor controlling differences in starch properties of the coix starches.
Persistent Identifierhttp://hdl.handle.net/10722/178667
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLi, Jen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:49:02Z-
dc.date.available2012-12-19T09:49:02Z-
dc.date.issued1999en_US
dc.identifier.citationCereal Chemistry, 1999, v. 76 n. 3, p. 413-416en_US
dc.identifier.issn0009-0352en_US
dc.identifier.urihttp://hdl.handle.net/10722/178667-
dc.description.abstractPhysicochemical properties of starches from eight coix (Coix lachryma- jobi L.) accessions were investigated. There was considerable variation in most measured traits, generally corresponding to the separation into waxy and normal amylose types. The amylose contents of five normal coix ranged from 15.9 to 25.8%, and those of three waxy coix were 0.7-1.1%. Swelling power of waxy coix starches varied between 28.6 and 41.0 g/g, generally higher than waxy maize. Normal coix starches had significantly higher gelatinization peak temperature (T(p)) than the normal maize, 71.9 75.5°C. The T(p) of waxy coix starches was 71.1-71.4°C, similar to waxy maize. Rapid Visco-Analyzer (RVA) pasting profiles of normal coix showed little variation and closely matched the normal maize starch profile. Pasting profiles of waxy coix showed more variation and had lower peak viscosities than waxy maize starch. Waxy coix starches formed very weak gels, while the gel hardness of normal coix starches was 11.4-31.1 g. Amylose content was the main factor controlling differences in starch properties of the coix starches.en_US
dc.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titlePhysicochemical properties of normal and waxy job's tears (Coix lachryma-jobi L.) starchen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1094/CCHEM.1999.76.3.413-
dc.identifier.scopuseid_2-s2.0-0032984382en_US
dc.identifier.hkuros40574-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032984382&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume76en_US
dc.identifier.issue3en_US
dc.identifier.spage413en_US
dc.identifier.epage416en_US
dc.identifier.isiWOS:000080506600015-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridLi, J=36067156000en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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