Impact on molecular organization of amylopectin in starch granules upon annealing

Carbohydrate Polymers

Volumn 98, Issue 1, 2013, Pages 1045-1055

  Vamadevan, Varatharajan ^a   Bertoft, Eric ^a   Soldatov, Dmitriy V ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Amylopectin structure; Annealing; DSC; Gelatinization; Glucan chain; Thermal properties

Indexed keywords

AMYLOPECTINS; ANNEALING; CHAINS; CRYSTALLINE MATERIALS; ENTHALPY; GELATION; MELTING; MELTING POINT; THERMODYNAMIC PROPERTIES;

AMYLOPECTIN STRUCTURE; BLOCK CHAIN LENGTHS; CRYSTALLINE LAMELLA; GELATINIZATION; GELATINIZATION TEMPERATURE; INCUBATION TIME; INTERNAL STRUCTURE; MOLECULAR ORGANIZATION;

STARCH;

DIOSCOREA ALATA; HORDEUM; MANIHOT ESCULENTA; MARANTA ARUNDINACEA; SECALE CEREALE; SOLANUM TUBEROSUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

AMYLOPECTIN;

AMYLOPECTIN STRUCTURE; ANNEALING; ARTICLE; CHEMISTRY; DSC; GELATINIZATION; GLUCAN CHAIN; THERMAL PROPERTIES; TIME; TRANSITION TEMPERATURE;

AMYLOPECTIN STRUCTURE; ANNEALING; DSC; GELATINIZATION; GLUCAN CHAIN; THERMAL PROPERTIES;

AMYLOPECTIN; TIME FACTORS; TRANSITION TEMPERATURE;

EID: 84885097846     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.07.006     Document Type: Article

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