| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538634 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Alkali-induced changes to pea starch granules resembled limited gelatinisation. ⺠Alkali treatment resulted in leaching of amylose from the granules. ⺠Minor changes in molecular order resulted in substantial changes in functionality. ⺠Alkali-treatment greatly increased the rate of in vitro enzymatic breakdown. ⺠Amylose may contribute in different ways to the organisation of pea starch granules.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shujun Wang, Les Copeland,