Structure of waxy maize starch hydrolyzed by maltogenic α-amylase in relation to its retrogradation

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 16, 2015, Pages 4196-4201

  Grewal, Navneet ^a   Faubion, Jon ^a   Feng, Guohua ^b   Kaufman, Rhett C ^c   Wilson, Jeff D ^c   Shi, Yong Cheng ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Corbion ^*  (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

chain length distribution; degree of hydrolysis; maltogenic amylase; molecular size distribution; retrogradation

Indexed keywords

AMYLASES; CHAIN LENGTH; CHAINS; CHROMATOGRAPHY; DIFFERENTIAL SCANNING CALORIMETRY; HYDROLYSIS; SIZE EXCLUSION CHROMATOGRAPHY;

CHAIN LENGTH DISTRIBUTION; DEGREE OF HYDROLYSIS; MALTOGENIC AMYLASE; MOLECULAR SIZE DISTRIBUTION; RETROGRADATION;

STARCH;

ZEA MAYS;

AMYLASE; AMYLOPECTIN;

CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; HYDROLYSIS; MAIZE; MOLECULAR WEIGHT;

ALPHA-AMYLASES; AMYLOPECTIN; CALORIMETRY, DIFFERENTIAL SCANNING; HYDROLYSIS; MOLECULAR WEIGHT; ZEA MAYS;

EID: 84928738164     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506215s     Document Type: Article

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