Ordered structure and thermal property of acid-modified high-amylose rice starch

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2242-2248

  Man, Jianmin ^a   Qin, Fengling ^a   Zhu, Lijia ^a,b   Shi, Yong Cheng ^b   Gu, Minghong ^a,c   Liu, Qiaoquan ^a,c   Wei, Cunxu ^a  

^a YANGZHOU UNIVERSITY   (China)

^b KANSAS STATE UNIVERSITY   (United States)

^c National Center for Plant Gene Research Shanghai   (China)

Author keywords

Acid hydrolysis; Chain length distribution; Crystallinity; Double helix; High amylose starch; Rice; Thermal property

Indexed keywords

ACID HYDROLYSIS; CHAIN LENGTH DISTRIBUTION; CRYSTALLINITIES; DOUBLE HELIX; RICE;

GELATION; HYDROLYSIS; THERMODYNAMIC PROPERTIES;

STARCH;

AMYLOPECTIN; AMYLOSE; HYDROCHLORIC ACID; STARCH;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; FOOD INDUSTRY; GEL PERMEATION CHROMATOGRAPHY; GELATINIZATION; HYDROLYSIS; TEMPERATURE; X RAY DIFFRACTION;

ACIDS; AMYLOSE; CRYSTALLIZATION; HOT TEMPERATURE; HYDROLYSIS; MOLECULAR STRUCTURE; ORYZA SATIVA; SOLUBILITY;

EID: 84861577331     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.100     Document Type: Article

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