[1]Champagne E T. Rice Chemistry and Technology. 3rd ed. Michigan: American Association of Cereal Chemists, 2004: 1-22, 109.
[2]李兆丰, 顾正彪, 洪雁. 稻米淀粉的研究进展. 食品科学, 2004, 25(12): 184-188.
Li Z F, Gu Z B, Hong Y. Comprehensive research on rice starch of three different kinds of rice spices. Food Science, 2004, 25(12): 184-188. (in Chinese)
[3]Kainuma K, French D. Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch. Biopolymers, 1972, 11(11): 2241-2250.
[4]Robin J, Mercier C, Charbonnière R, Guilbot A. Lintnerized starches: Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chemistry, 1974, 51: 389-405.
[5]Patindol J, Wang Y J. Fine structures and physicochemical properties of starches from chalky and translucent rice kernels. Journal of Agriculture and Food Chemistry, 2003, 51(9): 2777-2784.
[6]舒庆尧, 吴殿星, 夏英武, 高明尉, Mcclung Anna. 籼型杂交水稻稻米表观直链淀粉含量和淀粉粘滞性研究. 浙江农业大学学报, 1998, 24(6): 621-626.
Su Q Y, Wu D X, Xia Y W, Mcclung A. Studies on the apparent amylose content and starch viscosity of indica hybrid rice. Journal of Zhejiang Agricultural University, 1998, 24(6): 621-626. (in Chinese)
[7]Iturriaga L B, Mishima B L, Anon M C. Effect of amylose on starch pastes viscosity and cooked grains stickiness in rice from seven argentine genotypes. Food Research International, 2006, 39: 660-666.
[8]Wang Y J, Wang L F. Structures of four waxy rice starches in relations to thermal, pasting, and textural properties. Cereal Chemistry, 2002, 79(2): 252-256.
[9]Singh H, Jheng H L, Huang W H, Chang Y H. Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches. Journal of Cereal Science, 2012, 56(2): 367-373.
[10]Lin J H, Singh H, Ciao J Y, Cao W T, Huang W H, Chang Y H. Genotype diversity in structure of amylopectin of waxy rice and its influence on gelatinization properties. Carbohydrate Polymers, 2013, 92(2): 1858-1864.
[11]Biliaderis C G, Grant D R, Vose J R. Structural characterization of legume starches. II. Studies on acid treated starches. Cereal Chemistry, 1981, 58(6): 502-507.
[12]Jane J L, Chen J F. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chemistry, 1992, 69(1): 60-65.
[13]蔡一霞, 王维, 朱智伟, 张祖建, 杨建昌, 朱庆森. 不同类型水稻支链淀粉理化特性及其与米粉糊化特征的关系. 中国农业科学, 2006, 39(6): 1122-1129.
Cai Y X, Wang W, Zhu Z W, Zhang Z J, Yang J C, Zhu Q S. The physicochemical properties of amylopectin and their relationships to pasting properties of rice flour in different varieties. Scientia Agricultura Sinica, 2006, 39(6): 1122-1129. (in Chinese)
[14]Bello-Péreza L A, Paredes-López O, Rogerb P, Colonna P. Amylopectin-properties and fine structure. Food Chemistry, 1996, 56(2): 171-176.
[15]Richardson S, Cohen A, Gorton L. High-performance anion-exchange chromatography-electrospray mass spectrometry for investigation of the substituent distribution in hydropropylated potato amylopectin starch. Journal of Chromatography A, 2001, 917: 111-121.
[16]李丁鲁, 张建明, 王慧, 李茂柏, 朴钟泽. 长江下游地区部分优质粳稻品种与越光稻米支链淀粉结构特征及品质性状比较. 中国水稻科学, 2010, 24(4): 379-384.
Lee J R, Zhang J M, Wang H, Li M B, Piao Z Z. Difference in amylopectin structure and grain quality of rice between some high-quality japonica cultivars from the lower Yangtze rive region, China and Koshihikari from Niigata, Japan. Chinese Journal of Rice Science, 2010, 24(4): 379-384. (in Chinese)
[17]Hanashiro I, Tagawa M, Shibahara S, Iwata K, Takeda Y. Examination of molar-based distribution of A, B and C chains of amylopectin by fluorescent labeling with 2-aminopyridine. Carbohydrate Research, 2002, 337(13): 1211-1215.
[18]Charoenkul N, Uttapap D, Pathipanawat W, Takeda Y. Simultaneous determination of amylose content & unit chain distribution of amylopectins of cassava starches by fluorescent labeling/HPSEC. Carbohydrate Polymers, 2006, 65: 102-108.
[19]缪铭, 张涛, 沐万孟, 江波, 金征宇. 淀粉的支链精细结构与消化性能. 食品科学, 2010, 31(9): 12-15.
Miu M, Zhang T, Mu W M, Jiang B. Relationship between fine structure of amylopectin and digestibility from cereal starch. Food Science, 2010, 31(9): 12-15. (in Chinese)
[20]李合生, 孙群, 赵世杰, 章文华. 植物生理生化实验原理与技术. 第二版. 北京: 高等教育出版社, 2003: 184-185.
Ling H S, Sun Q, Zhao S J, Zhang W H. Principles and Techniques of Plant Physiological Biochemical Experiment. 2nd ed. Beijing: Higher Education Press, 2003: 184-185. (in Chinese)
[21]刘铭三. 谷物及油料品质分析法. 北京: 农业出版社, 1987: 87-101.
Liu M S. Grain and Oil Quality Analysis Method. Beijing: Agriculture Press, 1987: 87-101. (in Chinese)
[22]何照范. 直链淀粉及支链淀粉纯品的制备. 化学试剂, 1982, 4(5): 281-281, 266.
He Z F. Preparation of pure amylose and amylopectin. Chemical Reagent, 1982, 4(5): 281-281, 266. (in Chinese)
[23]施良和. 凝胶色谱法. 北京: 科学出版社, 1980: 55-84.
Shi L H. Gel Chromatography. Beijing: Science Press, 1980: 55-84. (in Chinese)
[24]洪雁, 顾正彪, 刘晓欣. 直链淀粉和支链淀粉纯品的提取及其鉴 定. 食品工业科技, 2004(4): 86-88.
Hong Y, Gu Z B, Liu X X. Extraction and determination of pure amylose and amylopectin. Science and Technology of Food Industry, 2004(4): 86-88. (in Chinese)
[25]Wang L, Xie B J, Shi J, Xue S, Deng Q C, Wei Y, Bin Q T. Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloids, 2010, 24: 208-216.
[26]成洪达, 邢占芬, 李彤, 张维冰. 温度对高效液相色谱分离选择性的影响. 福建分析测试, 2009, 18(1): 16-19.
Cheng H D, Xing Z F, Li T, Zhang W B. Research of temperature influence to selectivity of HPLC. Fujian Analysis & Testing, 2009, 18(1): 16-19. (in Chinese)
[27]栾宏飞, 李玥, 钟芳. 淀粉溶剂和助溶剂的研究. 中国科技论文在线, 2010: 1- 8.
Luan H F, Li Y, Zhong F. Study on starch solvent and solubilizer. Chinese Science and Technology Papers Online, 2010: 1-8. (in Chinese)
[28]刘巧瑜, 赵思明, 熊善柏, 张声华. 稻米淀粉及其级分的凝胶色谱分析. 食品科学, 2003, 24(3): 105-108.
Liu Q Y, Zhao S M, Xiong S B, Zhang S H. GPC analysis of rice starch and its fractions from different rice type. Food Science, 2003, 24(3): 105-108. (in Chinese)
[29]赵新燕, 周建民, 秦学. 高效液相色谱硅胶柱柱效的测定研究. 机电信息, 2012(1): 28-30.
Zhao X Y, Zhou J M, Qin X. High performance liquid chromatographic determination of silica gel column efficiency. Mechanical and Electrical Information, 2012(1): 28-30. (in Chinese)
[30]Patindol J A, Gonzaleza B C, Wang Y J, McClung A M. Starch fine structure and physicochemical properties of specialty rice for canning. Journal of Cereal Science, 2007, 45: 209-218.
[31]李丁鲁, 张建明, 王慧, 李茂柏, 朴钟泽. 长江下游地区部分优质粳稻品种与越光稻米支链淀粉结构特征及品质性状比较. 中国水稻科学, 2010, 24(4): 379-384.
Lee J R, Zhang J M, Wang H, Li M B, Piao Z Z. Difference in amylopectin structure and grain quality of rice between some high-quality japonica cultivars from the lower Yangtze rive region, China and Koshihikari from Niigata, Japan. Chinese Journal of Rice Science, 2010, 24(4): 379-384. (in Chinese)
[32]贺晓鹏, 朱昌兰, 刘玲珑, 王方, 傅军如, 江玲, 张文伟, 刘宜柏, 万建民. 不同水稻品种支链淀粉结构的差异及其与淀粉粒化特性的关系. 作物学报, 2010, 36(2): 276-284.
He X P, Zhu C L, Liu L L, Wang F, Fu J R, Jiang L, Zhang W W, Liu Y B, Wan J M. Difference of amylopectin structure among various rice genotypes differing in grain qualities and its relation to starch physicochemical properties. Acta Agronomic Sinica, 2010, 36(2): 276-284. (in Chinese)
[33]缪铭, 张涛, 江波. 高效排阻色谱—多角度激光散射分析淀粉分子特征. 食品科学, 2009, 30(21): 119-122.
Miao M, Zhang T, Jiang B. A size-exclusion chromatography with multiple angle laser light scattering study of molecular features of starch. Food Science, 2009, 30(21): 119-122. (in Chinese) |