Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 629-637

  Jane, J ^a   Chen, Y Y ^a   Lee, L F ^a   McPherson, A E ^a   Wong, K S ^a   Radosavljevic, M ^a   Kasemsuwan, T ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHAIN LENGTH; CHAINS; CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION;

AMYLOSE CONTENT; BRANCH CHAIN LENGTH DISTRIBUTION; CHAINS LENGTH; DEGREES OF POLYMERIZATIONS; GELATINIZATION PROPERTIES; HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY; PASTING PROPERTY; POST-COLUMN; STRUCTURES AND PROPERTIES; WAXY RICE;

AMYLOPECTINS;

AMYLOPECTIN; STARCH;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; FOOD ANALYSIS; GELATINIZATION; POLYMERIZATION;

HORDEUM VULGARE SUBSP. VULGARE; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0032864986     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.629     Document Type: Article

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