| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10597679 | Carbohydrate Polymers | 2012 | 8 Pages |
Abstract
⺠Seed starch grain was oval, rhizome starch grain was oval or elongated in shape. ⺠Seed starch had higher amylose and gelatinization temperature than rhizome starch. ⺠A-type seed starch had higher crystalline degree than C-type rhizome starch. ⺠Rhizome starch crystalline changed from C- to A-type during acid hydrolysis. ⺠Seed starch had lower acid hydrolysis, higher PPA hydrolysis than rhizome starch.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Jianmin Man, Jinwen Cai, Canhui Cai, Bin Xu, Huyin Huai, Cunxu Wei,