Morphology and structural properties of high-amylose rice starch residues hydrolysed by amyloglucosidase

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2089-2098

  Man, Jianmin ^a   Yang, Yang ^a   Huang, Jun ^a   Zhang, Changquan ^a   Zhang, Fengmin ^a   Wang, Youping ^a   Gu, Minghong ^a   Liu, Qiaoquan ^a   Wei, Cunxu ^a  

^a YANGZHOU UNIVERSITY   (China)

Author keywords

Amyloglucosidase; High amylose starch; Hydrolysis; Morphology; Rice; Structural property

Indexed keywords

AMORPHOUS STRUCTURES; AMYLOGLUCOSIDASE; HIGH-AMYLOSE STARCHES; INDUSTRIAL PROCESSS; ORDERED STRUCTURES; PERIPHERAL REGIONS; RICE; SHORT-RANGE ORDERED;

ASPERGILLUS; GELATION; GRANULATION; HYDROLYSIS; INDUSTRIAL APPLICATIONS; MORPHOLOGY; STRUCTURAL PROPERTIES;

STARCH;

AMYLOSE; GLUCAN 1,4 ALPHA GLUCOSIDASE; STARCH;

ARTICLE; ASPERGILLUS NIGER; CARBON NUCLEAR MAGNETIC RESONANCE; GELATINIZATION; HYDROLYSIS; INFRARED SPECTROSCOPY; RICE; SCANNING ELECTRON MICROSCOPY; TRANSGENIC PLANT; WILD TYPE; X RAY DIFFRACTION;

AMYLOSE; ASPERGILLUS NIGER; FUNGAL PROTEINS; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYDROLYSIS; MOLECULAR STRUCTURE; ORYZA SATIVA; PLANTS, GENETICALLY MODIFIED; STARCH;

ASPERGILLUS NIGER;

EID: 84874002387     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.009     Document Type: Article

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