کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
9769076 1500663 2005 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility
چکیده انگلیسی
Fifteen starches from different botanical sources were selected to study the influence of structural features on thermal properties and enzyme digestibility. Morphological appearance, X-ray diffraction pattern, apparent amylose content, unit-chain length distribution of amylopectin, thermal properties and enzyme digestibility of starch varied with botanical source. It was demonstrated that the distribution of unit-chains of amylopectin significantly correlated with functional properties of the starches. Gelatinization temperature of native and retrograded starches decreased and increased with a relative abundance of unit-chains with an approximate degree of polymerization (DP) of 8-12 and 16-26, respectively (P<0.01). Similar unit-chain lengths also affected the enzyme digestibility of starch granules (P<0.01).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 60, Issue 4, 20 June 2005, Pages 529-538
نویسندگان
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