Journal ArticleDOI
The roles of amylose and amylopectin in the gelation and retrogradation of starch
TLDR
In this paper, the retrogradation of starch gels has been studied by using X-ray diffraction, differential scanning calorimetry, and measurements of the shear modulus.About:
This article is published in Carbohydrate Research.The article was published on 1985-01-15. It has received 1104 citations till now. The article focuses on the topics: Retrogradation (starch) & Amylopectin.read more
Citations
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Journal ArticleDOI
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
TL;DR: The effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, are reviewed, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance.
Journal ArticleDOI
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
J. Jane,Y. Y. Chen,L. F. Lee,A. E. McPherson,Kit-Sum Wong,Milica Radosavljevic,T. Kasemsuwan +6 more
TL;DR: In this paper, Branch chain-length distributions of amylopectins were analyzed quantitatively using a high-performance anion-exchange chromatography system equipped with a postcolumn enzyme reactor and a pulsed amperometric detector.
BookDOI
Handbook of hydrocolloids.
TL;DR: The CRC Emulsifying Biopolymer (CRCRBP) as mentioned in this paper is an emulsifying biopolymer that can be used for coating and adhesives of soybeans.
Journal ArticleDOI
Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.
TL;DR: The major carbohydrate of tuber and root crops is starch, which accounts for 16-24% of their total weight as mentioned in this paper, and substantial progress has been made in understanding the relationship between starch structure and physicochemical properties.
Journal ArticleDOI
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Serge Pérez,Eric Bertoft +1 more
TL;DR: The structure of the starch granule slowly unravels with new insight into key structural features as discussed by the authors, and the most recent findings for the structure of amylose and amylopectin are reported.
References
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Journal ArticleDOI
Colorimetric Method for Determination of Sugars and Related Substances
TL;DR: In this article, a method was developed to determine submicro amounts of sugars and related substances using a phenol-sulfuric acid reaction, which is useful for the determination of the composition of polysaccharides and their methyl derivatives.
Journal ArticleDOI
Kinetics of Phase Change. I General Theory
TL;DR: In this paper, the theory of phase change is developed with the experimentally supported assumptions that the new phase is nucleated by germ nuclei which already exist in the old phase, and whose number can be altered by previous treatment.
Journal ArticleDOI
Kinetics of Phase Change. II Transformation‐Time Relations for Random Distribution of Nuclei
TL;DR: In this article, a relation between the actual transformed volume V and a related extended volume V1 ex is derived upon statistical considerations, and a rough approximation to this relation is shown to lead, under the proper conditions, to the empirical formula of Austin and Rickett.
Journal ArticleDOI
Gelation of amylose
TL;DR: A range of physical techniques, including light-scattering, turbidity measurements, viscometry, dilatometry, rheological measurements, and X-ray diffraction, have been used to study the gelation of amylose Gels form on cooling entangled amyloses solutions and occur as a result of a phase separation which produces a three-dimensional polymer network Crystallisation, as detected by X ray diffraction was observed to be a slower process originating in the polymer-rich phase as discussed by the authors.
Journal ArticleDOI
Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour.
TL;DR: Non-starch and starch lipids from a high grade spring wheat flour and three grades of winter wheat flour were separated by thin-layer chromatography and quantified as fatty acid methyl esters (FAME) by gas-liquid chromatography using heptadecanoic acid (or its methyl ester) as internal standard.
Related Papers (5)
Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids
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Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
David R. Cooke,Michael J. Gidley +1 more