Comparison of molecular structures and functional properties of high-amylose starches from rice transgenic line and commercial maize

Food Hydrocolloids

Volumn 46, Issue , 2015, Pages 172-179

  Huang, Jun ^a   Shang, Zhouqing ^a   Man, Jianmin ^a   Liu, Qiaoquan ^a   Zhu, Chengjun ^b   Wei, Cunxu ^a  

^a YANGZHOU UNIVERSITY   (China)

^b Wuhan Ausinorigin High Tech Co Ltd   (China)

Author keywords

Functional property; High amylose starch; Maize; Molecular structure; Rice

Indexed keywords

ACID RESISTANCE; CYCLODEXTRINS; GELATION; HYDROLYSIS; MOLECULAR STRUCTURE; PLANTS (BOTANY); STARCH;

FUNCTIONAL PROPERTIES; HIGH AMYLOSE; HIGH AMYLOSE STARCH; HIGH-AMYLOSE MAIZE STARCH; MAIZE; MAIZE STARCH; RICE; RICE STARCH; STRUCTURE PROPERTY; TRANSGENIC LINES;

CHAINS;

ZEA MAYS;

EID: 84921316068     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.019     Document Type: Article

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