Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8428074 | Trends in Food Science & Technology | 2018 | 34 Pages |
Abstract
Amylopectin with a longer internal chain length tends to give more ordered packing of double helices in the granules with a higher thermal stability. A longer internal chain length of amylopectin also contributes to the formation of recrystallized amylopectin with a more ordered structure and higher thermal stability. The results summarised in this mini-review clearly show that the molecular structure of amylopectin internal part should be considered in order to better understand the complex structure-property relationships of starch components.
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Food Science
Authors
Fan Zhu,