Wpływ warunków klimatycznych i zabiegów agrotechnicznych na właściwości skrobi pszennej

• Autorzy: Kwaśniewska-Karolak I. , Nebesny E.

Warianty tytułu

EN

The effects of environmental and agronomy factors on structural features and physicochemical properties of wheat starch

• Języki publikacji: PL

Abstrakty

PL

Na skład i właściwości skrobi wywiera wpływ szereg czynników: temperatura, nasłonecznienie, data siewu, intensywność opadów, rodzaj gleby i zabiegi agrotechniczne. Właściwości skrobi w największym stopniu zależą od genotypu. Wszystkie wymienione czynniki kształtują plon i decydują o właściwościach poszczególnych elementów ziarna pszenicy. Na warunki klimatyczne trudno jest wpływać, nie sposób jest przewidzieć np. wahań temperatury lub opadów. Reakcja danej odmiany pszenicy jest cechą indywidualną dlatego ważne jest zrozumienie wpływu poszczególnych czynników na plon i właściwości skrobi.

EN

The effects of environmental and agronomy factors on structural features and physicochemical properties of wheat starch from different botanical sources have been investigated for many years. Environmental factors like growth temperature, rainfalls, soil composition, fertilizers, influence significantly on the properties of starch. The most important is genotype. In many cases environmental and agronomy influences such starch properties as : starch biosynthesis, amylose and amylopectin amount, starch crystallinity, granule dimensions. The main issue is to understand what effects environmental factors may have on starch quality. Therefore adapt processing conditions accordingly to maximise finał product quality.

Słowa kluczowe

PL

skrobia pszenna; warunki klimatyczne; zabiegi agrotechniczne

EN

wheat starch; environmental factors; agronomy factors

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Zeszyty Naukowe. Chemia Spożywcza i Biotechnologia / Politechnika Łódzka
• Rocznik: 2003
• Tom: Z. 67
• Strony: 101--108
• Opis fizyczny: Bibliogr. 39 poz.

Twórcy

autor

Kwaśniewska-Karolak I.

• Instytut Chemicznej Technologii Żywności, Politechnika Łódzka

autor

Nebesny E.

• Instytut Chemicznej Technologii Żywności, Politechnika Łódzka

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