[1]黄宏文. 从世界栗属植物研究的现状看中国栗属资源保护的重要性. 武汉植物学研究, 1998, 16(2): 171-176. Huang H W. Review of current research of the world Castanea species and importance of germplasm conservation of China native Castanea species. Journal of Wuhan Botanical Research, 1998, 16(2): 171-176. (in Chinese)[2]张宇和, 柳 鎏, 梁维坚, 张育明. 中国果树志•板栗: 榛子卷. 北京: 中国林业出版社, 2005: 63-68. Zhang Y H, Liu L, Liang W J, Zhang Y M. China Fruits’ Monograph•Chinese Chestnut: Hazelnut Volume. Beijing: China Forestry Publishing House, 2005: 63-68. (in Chinese)[3] 梁丽松. 板栗糯性质地的物质基础研究[D]. 北京: 北京林业大学, 2011.Liang L S. Factors influencing the waxy properties of Chinese chestnut (C. mollissima Bl.) [D]. Beijing: Beijing Forestry University, 2011. (in Chinese)[4]Myers A M, Morell M K, James M Q, Steven G B. Recent progress toward understanding biosynthesis of the amylopectin crystal. Plant Physiology, 2000, 122(4): 989-997.[5]Wang L Z, White P J. Structure and physicochemical properties of starches from oat with different lipid contents. Cereal Chemistry, 1990, 17(5): 443-450.[6]Wang L Z, White P J. Structure and properties of amylose on intermediate material of oat starch. Cereal Chemistry, 1994, 71(3): 263-268.[7]Lic C, Tsai M, Tseng K. Effect of amylose content on the rheological properties of starch. Cereal Chemistry, 1996, 73(4): 415-420.[8]闫清平, 朱永义. 大米淀粉、蛋白质与其食用品质关系. 粮食与油脂, 2001(5): 29-32.Yan Q P, Zhu Y Y. Relation of starch and protein to eating quality of milled rice. Cereals and Oils, 2001(5): 29-32. (in Chinese)[9]姚 远, 丁霄霖. 米饭回生研究(Ⅲ). 米饭回生抑制的原理与工艺. 中国粮油学报, 2000, 15(1): 4-9.Yao Y, Ding X L. Research on the retrogradation of cooked rice (III): Mechanism and technology on the inhibition of retrogradation for cooked rice. Journal of the Chinese Cereals and Oils Association, 2000, 15(1): 4-9. (in Chinese)[10]熊善柏, 赵思明, 姚 霓, 黄红霞. 稻米淀粉糊化进程研究. 粮食与饲料加工, 2001(5): 14-16.Xiong S B, Zhao S M, Yao N, Huang H X. A Study on the gelatinization properties of rice starch. Cereal and Feed Industry, 2001(5): 14-16. (in Chinese)[11]McCormick K M, Panozzo J F, Hong S H. A swelling power test for selecting potential noodle quality wheat. Australian Journal of Agricultural Research, 1991, 42: 3l7-323.[12]Holm J, Bjorck I. Bioavailaity of starch in various wheat-based bread products. American Journal of Clinical Nutrition, 1992, 65(2): 402- 409.[13]Miura H, Tanii S. Endosperm starch properties in several wheat cultivars preferred for Japanese noodles. Euphytica, 1994, 72(3): 171-175.[14]Zeng M, Morris C F, Batey I L, Colin W W. Sources of variation for starch gelatinization, pasting, and gelation properties in wheat. Cereal Chemistry, 1997, 74(1): 63-71.[15]Araki E, Miura H, Sawada S. Differential effects of the null alleles at the three Wx loci on the starch-pasting properties of wheat. Theoretical and Applied Genetics, 2000, 100(7): 1113-1120.[16]郭天财, 夏来坤, 朱云集, 康国章, 秦学磊, 张春丽. 铜、镉胁迫对冬小麦籽粒淀粉含量和糊化特性影响的初步研究. 麦类作物学报, 2006, 26(3): 107-111.Guo T C, Xia L K, Zhu Y J, Kang G Z, Qin X L, Zhang C L. Preliminary study on effects of copper, cadmium stress on starch content and pasting property of winter wheat grain. Journal of Triticeae Crops, 2006, 26(3): 107-111. (in Chinese)[17]王光利, 张 薇, 曹连甫, 石培春, 李英枫, 王小国. 小麦淀粉的研究进展. 种子, 2006, 25(6): 51-54.Wang G L, Zhang W, Cao L F, Shi P C, Li Y F, Wang X G. Research Progress of wheat starch. Seed, 2006, 25(6): 51-54. (in Chinese)[18]生吉平, 刘一和. 板栗粉的加工工艺及营养和感官品质变化研究. 中日食品新技术研讨会论文集, 2000: 255-258.Shcng J P, Liu Y H. Processing techniques of chestnut powder and changes of nutritional and sensory value. The Food Symposium on New Technology, 2000: 255-258. (in Chinese)[19]綦菁华, 徐艺青, 王 芳, 庞美霞, 黄漫青, 朱杨真. 板栗熟粉加工关键操作及其功能特性研究. 中国粮油学报, 2009, 24(11): 111-114.Qi J H, Xu Y Q, Wang F, Pang M X, Huang M Q, Zhu Y Z. Key processing technology and functional property of cooked chestnut powder. Journal of the Chinese Cereals and Oils Association, 2009, 24(11): 111-114. (in Chinese)[20]李月玲. 速溶板栗粉喷雾干燥加工工艺研究[D]. 河北保定: 河北农业大学, 2008.Li Y L. Study on spray drying processing technique of Fast-dissolving Chestnut Powder[D]. Baoding, Hebei: Hebei Agricultural University, 2008. (in Chinese)[21]李 琴. 板栗粉的制备及应用研究[D]. 江苏无锡: 江南大学, 2008.Li Q. Study on preparation and application of chestnut powder[D]. Wuxi, Jiangnan: Jiangnan University, 2008. (in Chinese)[22]Hizukuri S, Takeda Y, Maruta N. Molecular structural characteristics of rice starch. Carbohydrate Research, 1989, l89: 227-235.[23]Cooke D, Gidley M J. Loss of crystalline and molecular order during starch gelatinization origin of the enthalpic transition. Carbohydrate Research, 1992, 227(6): 103-112.[24]Fredriksson H, Silverrio J, Andersson R, Aman P. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydrate Polymers, 1998, 35(3/4): 119-134.[25]Fujita S, Morita T, Fujiyama G. The study of melting temperature and enthalpy of starch from rice, barley, wheat, fortail-and proso-millets. Starch,l993,45:436-441.[26]Chen J, Jane J. Preparation granular cold-water-soluble starches prepared by alcoholic-alkaline treatment. Cereal Chemistry, 1994, 71(6): 618-626.[27]Keetels J A M, Vliet T V, Walstra P. Gelation and retrogradation of concentrated starch systems: 1. Gelation. Food Hydrocolloids, 1996, 10: 343-353.[28]刘 弈, 张其芳, 程方民. 蛋白质对稻米米粉热力学和黏滞特性的影响效应. 中国粮油学报, 2006, 21(6): 9-13.Liu Y, Zhang Q F, Cheng F M. Influence of protein in milled rice on DSC parameters and RVA properties. Journal of the Chinese Cereals and Oils Association, 2006, 21(6): 9-13. (in Chinese)[29]Hamaker B R, Griffin V K. Effect of disulfide bond-containing protein on rice starch gelatinization and pasting. Cereal Chemistry, 1993, 70(1): 377-380.[30]Elaine T C, Karen L. B, Bryan T V, Anna M M, Franklin E B II, Karen M, Steve L, Kent M. Correlation between cooked rice texture and rapid Visco analyzer measurements. Cereal Chemistry, 1999, 76(5): 764-771.[31]Ramesh M, Ali S Z, Bhattacharya K R. Structure of rice starch and its relation to cooked-rice texture. Carbohydrate Polymers, l999, 38(4): 337-347.[32]谢黎虹, 陈 能, 段彬伍, 朱智伟. 稻米中蛋白质对淀粉RVA特征谱的影响. 中国水稻科学, 2006, 20(5): 524-528.Xie L H, Chen N, Duan B W, Zhu Z W. Effects of proteins on RVA viscosity properties of rice. Chinese Journal of Rice Science, 2006, 20(5): 524-528. (in Chinese) [33]张长贵, 董加宝, 王祯旭. 糯性小麦淀粉特性和利用. 粮食与油脂, 2006(2): 17-19.Zhang C G, Dong J B, Wang Z X. Characterization and Utilization in Waxy Wheat Starch. Cereals and Oils, 2006(2): 17-19. (in Chinese)[34]Morrison W R, Tester R F, Snape C E, Law R, Gidley M J. Swelling and gelatinization of cereal starches. IV. Some effects of lipid – complexed amylase and free amylase in waxy and normal barley starches. Cereal Chemistry, 1993, 70(4): 385-391.[35]Morrison W R. Lipid in cereal starches: a view. Cereal Science, 1988, 8(1): 1-15.[36]Zhou Z K, Blanchard C, Helliwell S. Fatty acid composition of three rice varieties following storage. Journal of Cereal Science, 2003, 37(3): 327-335.[37]Chrastil J, Zarins Z M. Influence of storage on peptide subunit composition of rice oryzenin. Journal of Agricultural and Food Chemistry, l992, 40(6): 927-930. |