Effect of amylose deposition on potato tuber starch granule architecture and dynamics as studied by lintnerization

Biopolymers

Volumn 99, Issue 1, 2013, Pages 73-83

  Wikman, Jeanette ^a   Blennow, Andreas ^b   Bertoft, Eric ^c  

^a ÅBO AKADEMI UNIVERSITY   (Finland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

amylose; lintnerization; polysaccharide architecture; potato starch granules; starch crystallinity

Indexed keywords

AMYLOSE; DEBRANCHING; EFFECTS OF TEMPERATURE; HIGH TEMPERATURE; LAMELLAR ORGANIZATIONS; LINTNERIZATION; MILD ACID; MOLECULAR SIZE; POTATO STARCHES; POTATO TUBERS; STARCH CRYSTALLINITY; STARCH GRANULES; STRUCTURAL FORMATION;

AMYLOPECTINS; ARCHITECTURE; CRYSTALLINE MATERIALS; TEMPERATURE; TUBES (COMPONENTS);

GRANULATION;

AMYLOPECTIN; AMYLOSE; DEXTRIN; POTATO STARCH; STARCH;

ARTICLE; CHEMICAL REACTION; CONTROLLED STUDY; HIGH TEMPERATURE; LAMELLAR BODY; LINTNERIZATION; MOLECULAR SIZE; POTATO; SOLUBILIZATION; TRANSGENICS; CHEMISTRY; HYDROLYSIS; PARTICLE SIZE; TEMPERATURE;

AMYLOSE; HYDROLYSIS; PARTICLE SIZE; SOLANUM TUBEROSUM; STARCH; TEMPERATURE;

EID: 84867892015     PISSN: 00063525     EISSN: 10970282     Source Type: Journal    
DOI: 10.1002/bip.22145     Document Type: Article

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