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《Journal of Triticeae Crops》 2015-04
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Relationships between Oat Kernel,Physicochemical and Processing Parameters

LI Hanxin;LI Xiaoping;MA Zhen;LI Junjun;HU Xinzhong;REN Changzhong;College Of Food Engineering and Nutritional Science,Shanxi Normal University;Jilin Baicheng Agriculture & Science Academy;  
Nineteen oat cultivars were selected to study the relationships among kernel characteristics,physicochemical properties,processing qualities and cultivar differences.The results showed that cultivars differed significantly in the physicochemical properties,followed by the kernel characteristics,but the processing qualities showed a weaker correlation with cultivar.The correlation results indicated that the kernel width and width to length ratio were negative related to starch content while the protein and ash content were positive related.The width to length ratio was negatively correlated withβ-glucan content.Kernel width,volume,superficial area and 1 000 grain weight strongly correlated with oat grain score.In addition,grain color showed a significant correlation with oat-wowo score.However,oat kernel characteristics did not significantly correlate with flour yield.Overall,cultivar influenced kernel characteristics,physicochemical properties and processing qualities significantly,and there were close relationships among those parameters.It was suggested that kernel characteristics test had the potential guidance in the research and production of oat.
【Fund】: 国家燕麦荞麦产业技术体系项目(CARS-08-D);; 陕西省科技统筹项目(S2015TNNY0078)
【CateGory Index】: S512.6
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