Amylolysis of amylopectin and amylose isolated from wheat, triticale, corn and barley starches

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 686-693

  Naguleswaran, Sabaratnam ^a   Vasanthan, Thava ^a   Hoover, Ratnajothi ^b   Bressler, David ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Amylolysis; Amylopectin; Amylose; Starch; Structure; Sub gelatinization

Indexed keywords

CHAIN LENGTH; CHAINS; CYCLODEXTRINS; GELATION; GRANULATION; HYDROLYSIS; MOLECULAR WEIGHT;

AMYLOLYSE; AMYLOSE; CHAINS LENGTH; DEGREE OF HYDROLYSIS; GELATINISATION; HIGH AMYLOSE; MOLECULAR CHARACTERISTICS; STARCH POLYMERS; SUB-GELATINIZATION; WAXY STARCHES;

AMYLOPECTINS;

HORDEUM; TRITICOSECALE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84886295618     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.08.018     Document Type: Article

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