CAJ | 학술논문

对不同产区谷子样品的营养品质与淀粉糊化等加工特性进行比较分析,结果表明：不同产地样品粗蛋白含量与人体必需的八种氨基酸总量变化趋势基本一致,高纬度与高海拔对提高谷子营养品质有利。峰值黏度、降落值和回生值等淀粉糊化特性指标是评价小米加工特性研究的主要内容。
대불동산구곡자양품적영양품질여정분호화등가공특성진행비교분석,결과표명：불동산지양품조단백함량여인체필수적팔충안기산총량변화추세기본일치,고위도여고해발대제고곡자영양품질유리。봉치점도、강락치화회생치등정분호화특성지표시평개소미가공특성연구적주요내용。
The nutritional qualities and processing characteristics of millet grown in different areas were studied.The results showed that the trend of the fluctuation in total amount of eight necessary amino acid and crude protein content of millet from different areas are similar.High latitude and high altitude are contributed to better nutritional quality.The starch gelatinization properties,including peak viscosity,falling number and setback,were the main characters for quality evaluation of millet.