| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604613 | Food Hydrocolloids | 2010 | 10 Pages |
Abstract
Correlation coefficients between Tpasting (temperature at viscosity rise), TPV (temperature at peak viscosity), peak viscosity and breakdown and structural parameters as high molecular weight amylopectin molecules (regionI), amylose molecules (regionIII), granule size (d: diameter) and level of chains with degree of polymerisation (DP) 6-9, 10-14, 18-25, 25-80 and 80-150.
Keywords
RVAwtpsglc-6-PC∗Pasting behaviourHAPSHPAECTPVGBSSDSCSECAmyloseamylopectinclose packing concentrationdegree of polymerisationglass transition temperatureMelting TemperatureDiameterAmylopectin retrogradationRapid Visco AnalyserSwelling powerLeachingdry matterPotato starchCassava starchMolecular weightDifferential scanning calorimetryCarbohydratesSize exclusion chromatographyHigh performance anion exchange chromatographygranule bound starch synthase
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
S.V. Gomand, L. Lamberts, R.G.F. Visser, J.A. Delcour,