Structure and Physicochemical Properties of Malate Starches from Corn, Potato, and Wrinkled Pea Starches

In this study, corn, potato, and wrinkled pea starches were esterified with malic acid under high temperatures for different lengths of time. The degree of substitution (DS), granule morphology, crystal structure, gelatinization properties, and the digestibility of the malate starch were investigate...

Descripción completa

Detalles Bibliográficos
Autores principales: Shi, Miaomiao, Jing, Yue, Yang, Liuzhi, Huang, Xianqing, Wang, Hongwei, Yan, Yizhe, Liu, Yanqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780864/
https://www.ncbi.nlm.nih.gov/pubmed/31546828
http://dx.doi.org/10.3390/polym11091523

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780864/
https://www.ncbi.nlm.nih.gov/pubmed/31546828
http://dx.doi.org/10.3390/polym11091523

Ejemplares similares