Variation in amylose fine structure of starches from different botanical sources

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 19, 2014, Pages 4443-4453

  Wang, Kai ^a,b   Hasjim, Jovin ^a,b   Wu, Alex Chi ^a,b   Henry, Robert J ^b   Gilbert, Robert G ^a,b  

^a HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

amylose; biosynthesis; chain length distribution; digestibility; size exclusion chromatography; starch

Indexed keywords

AMYLOPECTINS; ATOMIC PHYSICS; BIOCHEMISTRY; BIOSYNTHESIS; CHAINS; GEL PERMEATION CHROMATOGRAPHY; SIZE EXCLUSION CHROMATOGRAPHY; STARCH; CHAIN LENGTH; CHROMATOGRAPHY; CYCLODEXTRINS;

AMYLOSE; CHAIN LENGTH DISTRIBUTION; DIGESTIBILITY; FIRST ORDER KINETICS; FUNCTIONAL PROPERTIES; GEL PERMEATION CHROMATOGRAPHY (GPC); SECONDARY INTERACTIONS; STARCH DIGESTIBILITIES;

CYCLODEXTRINS; SIZE EXCLUSION CHROMATOGRAPHY;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

AMYLOSE; PLANT EXTRACT; STARCH;

CHEMISTRY; COMPARATIVE STUDY; CONFORMATION; DIGESTION; KINETICS; PLANT; VISCOSITY;

AMYLOSE; CARBOHYDRATE CONFORMATION; DIGESTION; KINETICS; PLANT EXTRACTS; PLANTS; STARCH; VISCOSITY;

EID: 84900806541     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5011676     Document Type: Article

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