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Analysis of starch gelatinization characteristics by rapid viscometer
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2021 ASABE Annual International Virtual Meeting 2100243.(doi:10.13031/aim.202100243)
Authors: Xiang Yuan, Decheng Wang, Haifeng Zhang
Keywords: Key words: gelatinization curve, rapid viscosity analyzer, sorghum, barley, wheat
Abstract. Through the gelatinization curve, the gelatinization characteristic parameters of different feed materials can be analyzed.Under the specified test conditions, the aqueous suspension of the sample is gradually gelatinized (starch gelatinization) under the synergistic action of heating and endogenous amylase.In this experiment, starch gelatinization characteristics will be analyzed by rapid viscosity analyzer and starch gelatinization process will be monitored by rapid viscosity analyzer.According to the viscosity curve obtained, the viscosity temperature, peak temperature and minimum viscosity can be determined and the characteristic data such as attenuation value and recovery value can be calculated.Through the viscosity curve, the gelatinization characteristics of sorghum, barley and wheat were analyzed, and the basic information of feed made from these three raw materials was obtained.(Download PDF) (Export to EndNotes)