Structural characterization of peruvian carrot (Arracacia xanthorrhiza) starch and the effect of annealing on its semicrystalline structure

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 4208-4216

  Rocha, Thais S ^a   Cunha, Verena A G ^a   Jane, Jay Lin ^b   Franco, Celia M L ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

amylopectin; amylose; annealing; Arracacia xanthorrhiza; starch; structure

Indexed keywords

AMYLOPECTIN MOLECULES; AMYLOSE; AMYLOSE CONTENT; ANNEALING PROCESS; ARRACACIA XANTHORRHIZA; CRYSTALLINITIES; GELATINIZATION TEMPERATURE; POTATO STARCHES; SEMICRYSTALLINE STRUCTURES; STRUCTURAL CHARACTERISTICS; STRUCTURAL CHARACTERIZATION; STRUCTURE; X-RAY PATTERNS;

AMYLOPECTINS; GELATION; POLYMER BLENDS;

ANNEALING;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CARROT; CHEMISTRY; CONFOCAL MICROSCOPY; CONFORMATION; HEAT; SCANNING ELECTRON MICROSCOPY; X RAY CRYSTALLOGRAPHY;

AMYLOPECTIN; AMYLOSE; CARBOHYDRATE CONFORMATION; CRYSTALLOGRAPHY, X-RAY; DAUCUS CAROTA; HOT TEMPERATURE; MICROSCOPY, CONFOCAL; MICROSCOPY, ELECTRON, SCANNING; STARCH;

ARRACACIA XANTHORRHIZA; DAUCUS CAROTA; MANIHOT ESCULENTA; SOLANUM TUBEROSUM;

EID: 79955006817     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104923m     Document Type: Article

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