Preparation and properties of enzyme-modified cassava starch-zinc complexes

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 19, 2013, Pages 4631-4638

  Luo, Zhigang ^a   Cheng, Weiwei ^a   Chen, Haiming ^a   Fu, Xiong ^a   Peng, Xichun ^b   Luo, Faxing ^a   Nie, Lihong ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

Author keywords

enzyme modified starch; starch; starch zinc complexes; zinc

Indexed keywords

CONDUCTIVITY MEASUREMENTS; CROSS POLARIZATIONS; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; PREPARATION AND PROPERTIES; REACTION PARAMETERS; REACTION TEMPERATURE; STARCH-ZINC COMPLEXES; ZINC SUPPLEMENTATION;

ENZYMES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PHOTOELECTRONS; SCANNING ELECTRON MICROSCOPY; STARCH; SYNTHESIS (CHEMICAL); X RAY PHOTOELECTRON SPECTROSCOPY; ZINC COMPOUNDS;

ZINC;

STARCH; ZINC; ZINC ACETATE;

ARTICLE; CHEMISTRY; HYDROLYSIS; INFRARED SPECTROSCOPY; MANIHOT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; POROSITY; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; X RAY PHOTOELECTRON SPECTROSCOPY;

HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MAGNETIC RESONANCE SPECTROSCOPY; MANIHOT; MICROSCOPY, ELECTRON, SCANNING; PHOTOELECTRON SPECTROSCOPY; POROSITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TEMPERATURE; ZINC; ZINC ACETATE;

EID: 84877774751     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4016015     Document Type: Article

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