Effect of alkali treatment on structure and function of pea starch granules

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1635-1642

  Wang, Shujun ^a   Copeland, Les ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Alkaline treatment; Gelatinization; In vitro digestibility; Pea; Pisum sativum; Starch granule

Indexed keywords

ALKALINE TREATMENT; GELATINIZATION; IN-VITRO; PEA; PISUM SATIVUM; STARCH GRANULES;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GRANULATION; PLANTS (BOTANY); SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION;

STARCH;

ALKALI; AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CARBON NUCLEAR MAGNETIC RESONANCE; CELL ADHESION; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; CRYSTAL STRUCTURE; DIGESTION; ENTHALPY; ENZYME METABOLISM; GELATINIZATION; IN VITRO STUDY; NONHUMAN; PEA; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; VISCOSITY; X RAY DIFFRACTION;

ALKALIES; CALORIMETRY, DIFFERENTIAL SCANNING; DIGESTION; FOOD HANDLING; HOT TEMPERATURE; HUMANS; MODELS, BIOLOGICAL; MOLECULAR STRUCTURE; PEAS; STARCH; VISCOSITY; X-RAY DIFFRACTION;

PISUM SATIVUM;

EID: 84865768220     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.003     Document Type: Article

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