Insights into the gelatinization of potato starch by in situ(1)H NMR

The gelatinization of potato starch and the effect of NaCl on starch gelatinization were monitored successfully in situ by (1)H NMR spectroscopy. Variable temperature (VT) (1)H NMR measurement, from 316 K to 340 K, was conducted on a suspension of potato starch and deuterium water as well as a mixtu...

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Detalles Bibliográficos
Autores principales: Wang, Yue, Ma, Yunxiang, Gao, Xudong, Wang, Zhipeng, Zhang, Shenggui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2022
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8979233/
https://www.ncbi.nlm.nih.gov/pubmed/35425377
http://dx.doi.org/10.1039/d1ra08181k

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8979233/
https://www.ncbi.nlm.nih.gov/pubmed/35425377
http://dx.doi.org/10.1039/d1ra08181k

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