Knowledge Center Catalog

Changes in carbohydrate components of hard and soft wheat during kernel maturation

By: Contributor(s): Material type: ArticleArticleLanguage: Ko Publication details: 1987Subject(s): DDC classification:
  • 88-085287
 In: Korean Journal of Food Science and Technology v. 19, no. 1, p. 69-7488-085287Summary: These studies were conducted to investigate the changes in carbohydrate properties of the endosperm during the stages of maturity. Original moisture continued to decrease while 1,000-kernel weight and test weight increased steadily in all varieties with maturation. Starch content of the endosperm increased continuously by 35 to 40 days after heading. The B-type starch granules synthesis of the the early mature variety, Chokwang, was depressed at the later stages of development. Amylose and amylopectin components of starch both increased as the kernel matured, and amylose-amylopectin ratio also increased during the same period. Amount of pentosan per
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library AGRIS Collection 88-085287 (Browse shelf(Opens below)) 1 Available 88-085287
Total holds: 0

3 illus.; 4 tables; 13 ref. Summaries (En, Ko)

These studies were conducted to investigate the changes in carbohydrate properties of the endosperm during the stages of maturity. Original moisture continued to decrease while 1,000-kernel weight and test weight increased steadily in all varieties with maturation. Starch content of the endosperm increased continuously by 35 to 40 days after heading. The B-type starch granules synthesis of the the early mature variety, Chokwang, was depressed at the later stages of development. Amylose and amylopectin components of starch both increased as the kernel matured, and amylose-amylopectin ratio also increased during the same period. Amount of pentosan per

AGRIS Collection


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