The retrogradation and gelation of amylopectins from various botanical sources

@inproceedings{Kalichevsky1990TheRA,
  title={The retrogradation and gelation of amylopectins from various botanical sources},
  author={Monica T. Kalichevsky and Paul D. Orford and Stephen G. Ring},
  year={1990}
}
Abstract The distribution of the chain lengths of amylopectins from wheat, barley, maize, pea, canna, and potato starches were characterized by size-exclusion chromatography. The cereal amylopectins had the shorter average chain-length. The gelation and retrogradation behaviour of the amylopectins, examined using measurements of shear modulus and differential scanning calorimetry, together with studies of the structure of the associated regions in amylopectin gels, indicated that association of… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 32 CITATIONS

Low digestion property of amylosucrase-modified waxy adlay starch

VIEW 1 EXCERPT
CITES BACKGROUND