Small differences in amylopectin fine structure may explain large functional differences of starch

Carbohydrate Polymers

Volumn 140, Issue , 2016, Pages 113-121

  Bertoft, Eric ^a   Annor, George A ^b   Shen, Xinyu ^c,d   Rumpagaporn, Pinthip ^c,e   Seetharaman, Koushik ^a   Hamaker, Bruce R ^c  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF GHANA   (Ghana)

^c PURDUE UNIVERSITY   (United States)

^d Novozymes Biotech Inc   (United States)

^e Kasetsart U   (Thailand)

Author keywords

Amylopectin gel; Functional properties; Starch gel structure; Starch retrogradation; Waxy rice starch

Indexed keywords

CHAINS; GELS; STARCH;

AMYLOPECTIN GEL; FUNCTIONAL PROPERTIES; STARCH GELS; STARCH RETROGRADATION; WAXY RICE STARCH;

AMYLOPECTINS;

AMYLOPECTIN; IODINE; STARCH;

CHEMISTRY; COMPARATIVE STUDY; FLOW KINETICS; ORYZA; TEMPERATURE;

AMYLOPECTIN; IODINE; ORYZA; RHEOLOGY; STARCH; TEMPERATURE;

EID: 84953721517     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.12.025     Document Type: Article

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