Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content

Carbohydrate Research

Volumn 339, Issue 16, 2004, Pages 2683-2691

  Yuryev, Vladimir P ^a   Krivandin, Alexei V ^a   Kiseleva, Valentina I ^a   Wasserman, Lyubov A ^a   Genkina, Natalia K ^a   Fornal, Jozef ^b   Blaszczak, Wioletta ^b   Schiraldi, Alberto ^c  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Amylopectin clusters; Amylose content; Growth rings; Lamellar structure; Wheat starch

Indexed keywords

AMYLOPECTIN CLUSTERS; SMALL-ANGLE X-RAY SCATTERING (SAXS); STRUCTURAL PARAMETERS; WHEAT STARCH;

AMORPHOUS MATERIALS; CRYSTALLINE MATERIALS; FOOD PRODUCTS; MELTING; SCANNING ELECTRON MICROSCOPY; THERMODYNAMICS; X RAY SCATTERING;

STARCH;

AMYLOPECTIN; AMYLOSE;

ARTICLE; CRYSTALLIZATION; MELTING POINT; PRIORITY JOURNAL; RADIATION SCATTERING; SCANNING ELECTRON MICROSCOPY; STRUCTURE ANALYSIS; THERMODYNAMICS; WHEAT;

AMYLOPECTIN; AMYLOSE; CRYSTALLIZATION; MICROSCOPY, ELECTRON, SCANNING; STARCH; THERMODYNAMICS; TRITICUM; X-RAY DIFFRACTION;

TRITICUM AESTIVUM;

EID: 7044272781     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2004.09.005     Document Type: Article

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