Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches

The gelatinization temperature (T(gel)) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch interactions a...

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Detalles Bibliográficos
Autores principales: Allan, Matthew C., Chamberlain, MaryClaire, Mauer, Lisa J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353504/
https://www.ncbi.nlm.nih.gov/pubmed/32521664
http://dx.doi.org/10.3390/foods9060757

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353504/
https://www.ncbi.nlm.nih.gov/pubmed/32521664
http://dx.doi.org/10.3390/foods9060757

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