Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

Carbohydrate Research

Volumn 227, Issue C, 1992, Pages 103-112

  Cooke, David ^a   Gidley, Michael J ^a  

^a UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CALORIMETRY - APPLICATIONS; STARCH - THERMAL EFFECTS;

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPIC TRANSITION; GELATINIZATION; GRANULULE STRUCTURE; STRUCTURAL CHANGES; THERMAL TREATMENT;

STARCH;

STARCH;

ARTICLE; CHEMICAL STRUCTURE; ENTHALPY; PROTEIN DENATURATION; TEMPERATURE;

EID: 0027113442     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/0008-6215(92)85063-6     Document Type: Article

References (9)

1. The Crystal Structures of A-, B- and C-Polymorphs of Amylose and Starch
2. The double-helical molecular structure of crystalline b-amylose
3. The double-helical molecular structure of crystalline a-amylose
4. A revisit to the three-dimensional structure of B-type starch