بررسی ویژگی‌های ساختاری، ریخت‌شناسی، ساختمانی و حرارتی نشاسته سورگوم سفید

نشریه پژوهشهای علوم و صنایع غذایی ایران

مقاله 32، دوره 13، شماره 2 - شماره پیاپی 44، خرداد و تیر 1396، صفحه 393-404  

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1395i0.55234

نویسندگان

احمد احتیاطی¹؛ فخری شهیدی ¹؛ آرش کوچکی ¹؛ سید محمد علی رضوی ¹؛ مهسا مجذوبی²

¹گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

²گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران.

چکیده

در این پژوهش، نشاسته چهار لاین سورگوم سفید به روش خیساندن قلیایی استخراج گردید و ویژگی‌های شیمیایی و فیزیکی آن‌ها تعیین شد. درصد پایین پروتئین (

کلیدواژه‌ها

سورگوم؛ پراش پرتو x؛ طیف فوریه مادون‌قرمز؛ کالری متری روبشی افتراقی؛ نشاسته

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