| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1386707 | Carbohydrate Polymers | 2007 | 7 Pages |
Abstract
The change of starch nano-unit chains during a gelatinization process has been observed using Atomic Force Microscopy (AFM) with a view to pinpointing the process from the point that starch granules break down to the total vanishing of crystallinity in the gelatinization process. This study puts forward a model of the gelatinization process for starch nano-unit chains and completes the gelatinization model of starch. The results also prove that the nano-unit chains contain crystalline areas and amorphous areas. Furthermore, it deduces that the blocklets of starch granules are formed by the twist or distortion of nano-chains.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Liu Peng, Liu Zhongdong, John F. Kennedy,