Article ID Journal Published Year Pages File Type
8428074 Trends in Food Science & Technology 2018 34 Pages PDF
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.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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