Study of the structure and properties of native and hydrothermally processed wild-type, lam and r variant pea starches that affect amylolysis of these starches

Biomacromolecules

Volumn 12, Issue 1, 2011, Pages 123-133

  Tahir, Rumana ^a   Ellis, Peter R ^a   Bogracheva, Tatiana Y ^b   Meares Taylor, Cheryl ^b   Butterworth, Peter J ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AMORPHOUS CONTENT; CATALYTIC EFFICIENCIES; COMPLEX BEHAVIOR; ENZYME ACCESSIBILITY; GEL FORMATION; HYDROTHERMAL PROCESSING; HYDROTHERMALLY; KINETIC STUDY; LIMITING VALUES; ORDERED STRUCTURES; PEA MUTANTS; PEA STARCH; PHYSICOCHEMICAL PROPERTY; STRUCTURE AND PROPERTIES; SUPRAMOLECULAR STRUCTURE; WILD TYPES;

AMORPHOUS MATERIALS; BEHAVIORAL RESEARCH; GELATION; HEATING;

STARCH;

ALPHA AMYLASE PANCREAS ISOENZYME; AMYLASE; AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CATALYSIS; CHEMICAL STRUCTURE; ENZYME ACTIVITY; ENZYME SUBSTRATE; GELATINIZATION; HEATING; MUTANT; NONHUMAN; PEA; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; WILD TYPE;

1,4-ALPHA-GLUCAN BRANCHING ENZYME; AMYLOPECTIN; AMYLOSE; ANIMALS; CATALYSIS; HOT TEMPERATURE; MUTATION; PANCREATIC ALPHA-AMYLASES; PEAS; PLANT PROTEINS; STARCH; SWINE;

PISUM SATIVUM;

EID: 78651290824     PISSN: 15257797     EISSN: 15264602     Source Type: Journal    
DOI: 10.1021/bm101070r     Document Type: Article

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