Effect of the amount of wheat fiber on pasting properties of wheat starch and mung bean starch.

All data represent the mean of two replicates. Mean ± standard deviation. Different letters in the same column are significantly different (p * WS, WSW-10, WSW-20, WSW-30, WSW-40 mean wheat starch and that with 10, 20, 30, and 40% wheat fiber, respectively; MS, MSW-10, MSW-20, MSW-30, MSW-40 mean mung bean starch and that with 10, 20, 30, and 40% wheat fiber, respectively.Effect of the amount of wheat fiber on pasting properties of wheat starch and mung bean starch.所有数据均为两次重复实验的平均值，结果以平均值±标准差表示。同列中不同字母代表组间具有显著性差异（p < 0.05）。其中，WS代表小麦淀粉（wheat starch），WSW-10、WSW-20、WSW-30、WSW-40分别代表添加10%、20%、30%、40%小麦纤维的小麦淀粉；MS代表绿豆淀粉（mung bean starch），MSW-10、MSW-20、MSW-30、MSW-40分别代表添加10%、20%、30%、40%小麦纤维的绿豆淀粉。本研究探究小麦纤维添加量对小麦淀粉与绿豆淀粉糊化特性的影响。