Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat

Journal of Food Science and Technology

Volumn 53, Issue 6, 2016, Pages 2673-2685

  Li, Wenhao ^a   Wu, Guiling ^a   Luo, Qingui ^a   Jiang, Hao ^a   Zheng, Jianmei ^a   Ouyang, Shaohui ^a   Zhang, Guoquan ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Crystallinity; Freeze thaw stability; Pasting; Retrogradation; Swelling

Indexed keywords

GELATION; GRANULATION; PROTEINS; STRUCTURAL PROPERTIES; SWELLING; VISCOSITY; X RAY DIFFRACTION;

A- AND B- TYPE STARCH GRANULES; BIREFRINGENCE PATTERNS; CRYSTALLINITIES; FREEZE-THAW STABILITY; GELATINIZATION TEMPERATURE; PASTING; RETROGRADATION; STRUCTURAL CHARACTERISTICS;

STARCH;

EID: 84975472717     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2239-3     Document Type: Article

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