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《Journal of Northeast Agricultural University》 2009-12
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Analysis of relationship between RVA stickiness and different amylose content in spring millet

MA Jinfeng1,LI Yandong1,LI Hui2,ZHANG Min3,LIU Wenlin1(1.Institute of Crop Breeding,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China;2.Center of Cereal Quality,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China;3.College of Food Sciences,Northeast Agricultural University,Harbin 150030,China)  
Rapid Visco Analyzer(RVA) was used to investigate different spring millet varieties(lines),which was analyzed recently in Northeast China.The results showed that different varieties had distinct RVA stickiness,and the varieties(lines) with low or high amylose content(AC) could be quickly distinguished by the setback.According to the values of breakdown and setback,it could evaluate the superior or starch viscosity of millet varieties with the breakdown value of RVA stickiness of the similar AC was closely related to the del consistency and the millet taste,meanwhile,the setback value was linked to the millet texture.It suggested that the characteristies of RVA stickiness could be used as an important physical and chemical marker on assisted-selecting good quality millet.
【Fund】: 国家科技支撑计划资助项目(2006BAD02B02-03-01)
【CateGory Index】: S515
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