کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7590788 | 1492099 | 2016 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains](/preview/png/7590788.png)
چکیده انگلیسی
The objective of this study was to understand the factors underlying the susceptibility of pulse (lablab bean, navy bean, rice bean, tepary bean, velvet bean, and wrinkled pea) and hylon VII starches towards in vitro hydrolysis by the combined action of pancreatin and amyloglucosidase. The time taken to reach an equivalent level of hydrolysis (50%) varied significantly among the starches. Changes to molecular order, crystallinity, double helical content, radial orientation of starch chains (polarized light), enthalpy and apparent amylose content during the progress of hydrolysis showed that rate and extent of hydrolysis were influenced both by the structure of the native starches at different levels (molecular, mesoscopic, microscopic) of granule organization, and by the extent of retrogradation between hydrolysed starch chains.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 192, 1 February 2016, Pages 1098-1108
Journal: Food Chemistry - Volume 192, 1 February 2016, Pages 1098-1108
نویسندگان
S. Maaran, R. Hoover, V. Vamadevan, R.N. Waduge, Q. Liu,