Relationship between α-amylase degradation and the structure and physicochemical properties of legume starches

Carbohydrate Polymers

Volumn 57, Issue 3, 2004, Pages 299-317

  Zhou, Y ^a   Hoover, R ^a   Liu, Q ^b  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Amylase hydrolysis; Legume starches; Physicochemical properties

Indexed keywords

ADSORPTION; CRYSTAL STRUCTURE; DEGRADATION; DIFFERENTIAL SCANNING CALORIMETRY; ENZYMES; HYDROLYSIS; LEACHING; MORPHOLOGY; SCANNING ELECTRON MICROSCOPY; SWELLING; X RAY DIFFRACTION ANALYSIS;

Α-AMYLASE HYDROLYSIS; GELATINIZATION; LEGUME STARCHES; PHYSICOCHEMICAL PROPERTIES;

STARCH;

PHASEOLUS (ANGIOSPERM); PISUM SATIVUM;

EID: 4344713262     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2004.05.010     Document Type: Article

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