Structural and physicochemical characterisation of rye starch

Carbohydrate Research

Volumn 346, Issue 17, 2011, Pages 2727-2735

  Gomand, S V ^a   Verwimp, T ^a,b   Goesaert, H ^a   Delcour, J A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Natra Allcrump ^*  (Belgium)

Author keywords

Amylopectin structure; Amylose amylopectin fractionation; Gelatinisation; Pasting; Rye starch; Wheat starch

Indexed keywords

AMYLOPECTIN STRUCTURE; DEGREE OF POLYMERISATION; GELATINISATION; PASTING; STARCH GRANULES; WHEAT STARCH;

AMYLOPECTINS; CHAIN LENGTH;

GELATION;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; ENTHALPY; FRACTIONATION; GELATINIZATION; ISOLATION PROCEDURE; MOLECULAR WEIGHT; PARTICLE SIZE; PHYSICAL CHEMISTRY; POLYMERIZATION; PRIORITY JOURNAL; RYE; STRUCTURE ANALYSIS; TECHNIQUE; TEMPERATURE DEPENDENCE; VISCOSITY; WHEAT;

AMYLOPECTIN; CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, GEL; CRYSTALLIZATION; DEXTRINS; FLOUR; MOLECULAR WEIGHT; PARTICLE SIZE; SECALE CEREALE; STARCH; TRANSITION TEMPERATURE; TRITICUM; VISCOSITY;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 81455153987     PISSN: 00086215     EISSN: 1873426X     Source Type: Journal    
DOI: 10.1016/j.carres.2011.09.024     Document Type: Article

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