Molecular structure of selected tuber and root starches and effect of amylopectin structure on their physical properties

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1556-1564

  Yoo, Sang Ho ^a   Perera, Chandani ^b   Shen, Jianfu ^c   Ye, Liyang ^c   Suh, Dong Soon ^a   Jane, Jay Lin ^a  

^a Sejong University   (South Korea)

^b IOWA STATE UNIVERSITY   (United States)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

Amylopectin; Amylose; Dispersed molecular density; Gelatinization; Molecular weight; Pasting; Retrogradation

Indexed keywords

AMYLOPECTIN; STARCH;

ANGIOSPERM; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; PHYSICAL CHEMISTRY; PLANT ROOT; PLANT TUBER; POTATO; PUERARIA; SCANNING ELECTRON MICROSCOPY; THERMODYNAMICS;

AMYLOPECTIN; MICROSCOPY, ELECTRON, SCANNING; MOLECULAR STRUCTURE; PHYSICOCHEMICAL PHENOMENA; PLANT ROOTS; PLANT TUBERS; PUERARIA; SOLANUM TUBEROSUM; STARCH; THERMODYNAMICS; ZINGIBERALES;

FILICOPHYTA; PUERARIA MONTANA VAR. LOBATA; SOLANUM TUBEROSUM;

EID: 64549134749     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802960f     Document Type: Article

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