Effect of Fermentation Time on Molecular Structure and Physicochemical Properties of Corn Ballast Starch

The effect of fermentation treatment on the surface morphology, crystal structure, molecular weight, chain length distribution, and physicochemical properties of corn starch was investigated using natural fermentation of corn ballast. The amylose content in corn ballast starch reduced at first after...

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Detalles Bibliográficos
Autores principales: Wei, Chunhong, Ge, Yunfei, Zhao, Shuting, Liu, Dezhi, Jiliu, Junlan, Wu, Yunjiao, Hu, Xin, Wei, Mingzhi, Wang, Yifei, Wang, Weihao, Wang, Lidong, Cao, LongKui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094625/
https://www.ncbi.nlm.nih.gov/pubmed/35571906
http://dx.doi.org/10.3389/fnut.2022.885662

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094625/
https://www.ncbi.nlm.nih.gov/pubmed/35571906
http://dx.doi.org/10.3389/fnut.2022.885662

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