Structural and functional properties of C-type starches

Carbohydrate Polymers

Volumn 101, Issue 1, 2014, Pages 289-300

  Cai, Jinwen ^a   Cai, Canhui ^a   Man, Jianmin ^a   Zhou, Weidong ^a   Wei, Cunxu ^a  

^a YANGZHOU UNIVERSITY   (China)

Author keywords

C type starch; Faba bean seed; Pea seed; Structural and functional property; Water chestnut corm; Yam rhizome

Indexed keywords

C-TYPE STARCH; FABA BEANS; FUNCTIONAL PROPERTIES; WATER CHESTNUT; YAM RHIZOME;

FRUITS; GELATION; VISCOSITY;

STARCH;

DIOSCOREA ALATA; PISUM SATIVUM; TRAPA; VICIA FABA;

AMYLOSE; PHOSPHORUS; STARCH;

(13)C CP/MAS NMR; AAG; ARTICLE; ASPERGILLUS NIGER AMYLOGLUCOSIDASE; ATR-FTIR; ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORM INFRARED; C-TYPE STARCH; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; DSC; FABA BEAN SEED; FOOD INDUSTRY; GEL PERMEATION CHROMATOGRAPHY; GPC; HYDROLYSIS; METABOLISM; MOLECULAR WEIGHT; PEA SEED; PORCINE PANCREATIC Α-AMYLASE; PPA; RAPID VISCO ANALYZER; RAPIDLY DIGESTIBLE STARCH; RESISTANT STARCH; RESPIRATORY DISTRESS SYNDROME; RS; RVA; SCANNING ELECTRON MICROSCOPE; SCANNING ELECTRON MICROSCOPY; SDS; SLOWLY DIGESTIBLE STARCH; SOLID-STATE (13)C CROSS-POLARIZATION MAGIC-ANGLE SPINNING NUCLEAR MAGNETIC RESONANCE; STRUCTURAL AND FUNCTIONAL PROPERTY; TEMPERATURE; WATER CHESTNUT CORM; X-RAY POWDER DIFFRACTION; XRD; YAM RHIZOME;

(13)C CP/MAS NMR; AAG; ASPERGILLUS NIGER AMYLOGLUCOSIDASE; ATR-FTIR; ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORM INFRARED; C-TYPE STARCH; DIFFERENTIAL SCANNING CALORIMETRY; DSC; FABA BEAN SEED; GEL PERMEATION CHROMATOGRAPHY; GPC; PEA SEED; PORCINE PANCREATIC Α-AMYLASE; PPA; RAPID VISCO ANALYZER; RAPIDLY DIGESTIBLE STARCH; RDS; RESISTANT STARCH; RS; RVA; SCANNING ELECTRON MICROSCOPE; SDS; SEM; SLOWLY DIGESTIBLE STARCH; SOLID-STATE (13)C CROSS-POLARIZATION MAGIC-ANGLE SPINNING NUCLEAR MAGNETIC RESONANCE; STRUCTURAL AND FUNCTIONAL PROPERTY; WATER CHESTNUT CORM; X-RAY POWDER DIFFRACTION; XRD; YAM RHIZOME;

AMYLOSE; DIGESTION; FOOD INDUSTRY; HYDROLYSIS; MOLECULAR WEIGHT; PHOSPHORUS; STARCH; TEMPERATURE;

EID: 84885343663     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.09.058     Document Type: Article

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