| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604915 | Food Hydrocolloids | 2012 | 7 Pages |
Abstract
⺠Behavior of amylose and amylopectin molecules during annealing was studied. ⺠Reorganization of starch molecules caused by annealing is different for normal and waxy corn starches. ⺠Annealing resulted in closely packed amylopectin double helices in waxy corn starch. ⺠Amylose molecules impaired mobility of amylopectin molecules in normal corn starch. ⺠Pores on annealed corn starch granules facilitated access of exogenous enzymes.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
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Authors
Thais S. Rocha, Suélen Gleice Felizardo, Jay-lin Jane, Celia. M.L. Franco,