[1] 吴丽, 赵钢, 邹亮.高粱中酚类物质及其功能活性的研究进展[J].食品安全质量检测学报, 2014, 5(6):1 589-1 595.
WU L, ZHAO G, ZOU L.Research progress of phenolic substances in sorghum and their functional activities[J].Journal of Food Safety and Quality Inspection, 2014, 5(6):1 589-1 595.
[2] 寇兴凯,徐同成,宗爱珍,等.高粱营养及其制品研究进展[J].粮食与饲料工业,2015(12):45-48.
KOU X K, XU T C, ZONG A Z, et al.Sorghum nutrition and its products research progress[J].Food and Feed Industry,2015(12):45-48.
[3] 邹剑秋,朱凯,张志鹏,等.国内外高粱深加工研究现状与发展前景[J].杂粮作物,2002(5):296-298.
ZOU J Q, ZHU K, ZHANG Z P, et al.Research status and development prospects of deep processing of sorghum at home and abroad[J].Miscellaneous Cereals, 2002(5):296-298.
[4] 赵黎平,韩永斌,胡秋辉,糙米发芽过程中淀粉功能特性的变化[J].食品科学,2015,36(5):45-49.
ZHAO L P, HAN Y B, HU Q H, et al.Changes of starch functional properties during the germination of brown rice[J].Food Science,2015,36(5):45-49.
[5] 吴凤凤. 发芽对糙米主要营养成分、生理功效和加工特性的影响[D].无锡:江南大学,2013.
WU F F.The effect of germination on the main nutritional components, physiological functions and processing characteristics of brown rice[D].Wuxi:Jiangnan University, 2013.
[6] 徐磊. 发芽对薏米营养组成、理化特性及生物活性的影响[D].无锡:江南大学,2017.
XU L.The effect of germination on the nutritional composition, physical and chemical properties and biological activity of barley[D].Wuxi:Jiangnan University, 2017.
[7] 易翠平,李艳,姚辰,等.发芽白高粱的工艺优化及主要营养成分分析[J].中国粮油学报,2015,30(6):27-31+42.
YI C P, LI Y, YAO C, et al.Process optimization of germinated white sorghum and analysis of main nutritional components[J].Journal of the Chinese Cereals and Oils Association, 2015, 30(6):27-31;42.
[8] 李合生,孙群,赵世杰,等.植物生理生化实验原理和技术[M].北京:高等教育出版化,2000:169-172.
LI H S, SUN Q, ZHAO S J, et al.Experimental Principles and Techniques of Plant Physiology and Biochemistry[M].Beijing:Higher Education Publishing, 2000:169-172.
[9] 焦梦悦,高涵,王伟娜,等.四种测定直链淀粉和支链淀粉方法的比较[J].食品工业科技,2019,40(12):259-264.
JIAO M Y, GAO H, WANG W N, et al.Comparison of four methods for determining amylose and amylopectin[J].Food Industry Science and Technology, 2019, 40(12):259-264.
[10] 刘襄河,郑丽璇,郑丽勉,等.双波长法测定常用淀粉原料中直链淀粉、支链淀粉及总淀粉含量[J].广东农业科学,2013,40(18):97-100.
LIU X H, ZHENG L X, ZHENG L M, et al Determination of amylose, amylopectin and total starch content in common starch raw materials by dual wavelength method[J].Guangdong Agricultural Sciences, 2013, 40(18):97-100.
[11] 董贝贝.八种淀粉糊化和流变特性及其与凝胶特性的关系[D].西安:陕西科技大学,2017.
DONG B B.Eight kinds of starch gelatinization and rheological properties and their relationship with gel properties[D].XÍan:Shaanxi University of Science and Technology, 2017.
[12] ELKHALIFA A E O, BERNHARDT R.Influence of grain germination on functional properties of sorghum flour[J].Food Chemistry, 2010, 121(2):387-392.
[13] 徐建国,郝艳芳,闫华娟,等.燕麦发芽过程中淀粉及其相关酶活性的动态变化[J].中国粮油学报,2012,27(4):25-27;49.
XU J G, HAO Y F, YAN H J, et al.Dynamic changes of starch and related enzyme activities during oat germination[J].Journal of the Chinese Cereals and Oils Association, 2012, 27(4):25-27;49.
[14] LI C, OH S G, LEE D H, et al.Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet[J].International journal of biological macromolecules, 2017, 105(1):931-939.
[15] MOHAN B H, MALLESHI N G, KOSEKI T.Physico-chemical characteristics and non-starch polysaccharide contents of Indica and Japonica brown rice and their malts[J].Lwt Food Science & Technology, 2010, 43(5):784-791.
[16] BILIADERIS C G, TONOGAI J R.Influence of lipids on the thermal and mechanical properties of concentrated starch gels[J].Journal of Agricultural & Food Chemistry, 1991, 39(5):833-840.
[17] ZHANG X, TONG Q, ZHU W, et al.Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose[J].Journal of Food Engineering, 2013, 114(2):255-261.
[18] PRIVALOV P L, KHECHINASHVILI N N.A thermodynamic approach to the problem of stabilization of globular protein structure:A calorimetric study[J].Journal of Molecular Biology, 1974, 86(3):665-684.
[19] 余瑞鑫. 水分迁移变化对米制食品品质的影响[D].杭州:浙江工商大学,2010.
YU R X.The effect of water migration changes on the quality of rice food[D].Hangzhou:Zhejiang Gongshang University, 2010.
[20] CHINMA C E, GBADAMOSI K B,OGUNSINA B S, et al.Effect of addition of germinatedmoringaseed flour on the quality attributes of wheat-based cake[J].Journal of Food Processing & Preservation, 2014,38(4):1 737-1 742.
[21] WU F, CHEN H, YANG N, et al.Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars[J].Journal of Cereal Science, 2013, 58(2):263-271.
[22] CORNEJO F, CACERES P J, MARTINEZ-VILLALUENGA C, et al.Effects of germination on the nutritive value and bioactive compounds of brown rice breads[J].Food Chemistry, 2015, 173(15):298-304.
[23] 肖乃勇. 发芽对糙糯米淀粉特性的影响规律及其在汤圆制品中的应用[D].郑州:郑州轻工业大学,2020.
XIAO N Y.The effect of germination on the properties of brown glutinous rice starch and its application in glutinous rice balls [D].Zhengzhou:Zhengzhou University of Light Industry, 2020.
[24] SINGH H, SINGH N, KAUR L.Effect of sprouting conditions on functional and dynamic rheological properties of wheat[J].Journal of Food Engineering, 2001, 47(1):23-29.
[25] CORNEJO F, ROSELL C M.Influence of germination time of brown rice in relation to flour and gluten free bread quality[J].Journal of Food Science & Technology Mysore, 2015, 52(10):6 591-6 598.
[26] PERONI-OKITA F H G, CARDOSO M B, AGOPIAN R G D, et al.The cold storage of green bananas affects the starch degradation during ripening at higher temperature[J].Carbohydrate Polymers, 2013, 96(1):137-147.
[27] MAHA FADL MOHAMED.发芽高粱及其与小麦混合粉面包的功能特性[D].南京:南京农业大学,2013.
MAHA FADL MOHAMED.The functional characteristics of germinated sorghum and its mixed wheat flour bread [D].Nanjing:Nanjing Agricultural University, 2013.
[28] ELKHALIFA A E O, SCHIFFLER B, BERNHARDT R.Effect of fermentation on the functional properties of sorghum flour[J].Food Chemistry, 2005, 92(1):1-5.
[29] 周雪. 羟丙基及辛烯基琥珀酸复合改性淀粉的制备及性质研究[D].广州:华南理工大学,2012.
ZHOU X.Preparation and properties of hydroxypropyl and octenyl succinic acid composite modified starch [D].Guangzhou:South China University of Technology, 2012.
[30] 杨宪斌. 羧甲基淀粉及其酰胺衍生物的制备与性能研究[D].大连:大连理工大学,2009.
YANG X B.Preparation and properties of carboxymethyl starch and its amide derivatives[D].Dalian:Dalian University of Technology, 2009.
[31] OCHEME O B,ADEDEJI O E,LAWAL G, et al.Effect of germination on functional properties and degree of starch gelatinization of sorghum flour[J].Journal of Food Research, 2015, 4(2):145-149.
[32] ELTAYEB A R S M, ALI O A, ABOU-ARAB A A, et al.Chemical composition and functional properties of flour and protein isolate extracted from bambara groundnut (Vigna subterranean)[J].African Journal of Food Science, 2011, 5(2), 82-90.
[33] SINGH A, SHARMA S, SINGH B.Effect of germination time and temperature on the functionality and protein solubility of sorghum flour[J].Journal of Cereal Science, 2017,76(1):131-139.
[34] ELBALOULA M F, YANG R, GUO Q, et al.Major nutrient compositions and functional properties of sorghum flour at 0–3 days of grain germination[J].International Journal of Food Sciences & Nutrition, 2014, 65(1):48-52.
[35] 孙永康. 鹰嘴豆抗性淀粉的制备、理化性质和肠道益生特性研究[D].南京:南京农业大学,2014.
SUN Y K.Preparation, physicochemical properties and intestinal probiotic properties of chickpea resistant starch[D].Nanjing:Nanjing Agricultural University, 2014.
