Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners.

@article{Wikman2014InfluenceOA,
  title={Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners.},
  author={Jeanette Wikman and Andreas Blennow and Alain Bul{\'e}on and Jean-Luc Putaux and Serge P{\'e}rez and Koushik Seetharaman and E. Solem Bertoft},
  journal={Biopolymers},
  year={2014},
  volume={101 3},
  pages={
          257-71
        }
}
Morphology, molecular structure, and thermal properties of potato starch granules with low to high phosphate content were studied as an effect of mild acid hydrolysis (lintnerization) to 80% solubilization at two temperatures (25 and 45°C). Light microscopy showed that the lintners contained apparently intact granules, which disintegrated into fragments upon dehydration. Transmission electron microscopy of rehydrated lintners revealed lacy networks of smaller subunits. The molecular composition… CONTINUE READING
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References

Publications referenced by this paper.

Starch: Progress in Structural Studies, Modifications and Applications

  • E. Bertoft, D. Wiik
  • Polish Society of Food Technologists: Malopolska…
  • 2004
1 Excerpt

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