Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristics

@inproceedings{Qi2004MolecularBO,
  title={Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristics},
  author={Xin Qi and Richard Frank Tester and C. Snape and Vladimir P. Yuryev and Luybov A. Wasserman and R. O. Ansell},
  year={2004}
}
Nine waxy barley samples (grown at the same site during the same season) were investigated to identify those molecular aspects of amylopectin structure and architecture which define the order and gelatinisation characteristics. Using 13C CP-MAS/NMR it was confirmed that the number of double helices within the starches were approximately constant although differences in crystallinity were identified by X-ray diffraction. These differences in terms of amount of crystalline order correlated well… CONTINUE READING

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