Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation

Starch/Staerke

Volumn 65, Issue 1-2, 2013, Pages 162-171

  Deng, Fu Ming ^a   Mu, Tai Hua ^a   Zhang, Miao ^a   Abegunde, Oluwaseyi Kemi ^a  

^a Institute of Agro food Science and Technology   (China)

Author keywords

Centrifugation; Physicochemical property; Sour liquid processing; Structure; Sweet potato starch

Indexed keywords

AMYLASE ACTIVITY; COMMERCIAL GRADE; CRYSTALLINE PEAKS; GRANULE SIZE; LIQUID PROCESSING; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; PROXIMATE COMPOSITIONS; STABILITY RATIO; SWEETPOTATO STARCH; SWELLING POWER; XRD; ZN CONTENT;

AMYLASES; CENTRIFUGATION; GELATION; GRANULATION; STARCH; STRUCTURE (COMPOSITION);

LIQUIDS;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 84873584660     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201200106     Document Type: Article

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