| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10597682 | Carbohydrate Polymers | 2012 | 9 Pages |
Abstract
⺠TQ and TRS starches showed similar amylose contents and shapes at early developmental stage. ⺠Heterogeneous TRS starches had higher amylose content than homogeneous TQ starches did at middle and late developmental stage. ⺠TRS starch crystallinity changed from A- to C- via CA-type with kernel development. ⺠TRS starches showed different crystal, thermal and hydrolytic properties from TQ with amylose content increase. ⺠The amylose content had negative correlations with crystallinity, gelatinization enthalpy, swelling power, enzyme digestibility, and acid hydrolysis.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Fengling Qin, Jianmin Man, Canhui Cai, Bin Xu, Minghong Gu, Lijia Zhu, Yong-Cheng Shi, Qiaoquan Liu, Cunxu Wei,