Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches

Starches from normal maize (NM), normal potato (NP), waxy maize (WM), and waxy potato (WP) were cross-linked with seven different concentrations (0.01, 0.05, 0.1, 0.5, 1, 5, 10%) of sodium trimetaphosphate and sodium tripolyphosphate. The use of low-amylose WM and WP as well as A-crystalline maize a...

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Detalles Bibliográficos
Autores principales: Kou, Tingting, Song, Jun, Liu, Mouquan, Fang, Guihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318176/
https://www.ncbi.nlm.nih.gov/pubmed/35890646
http://dx.doi.org/10.3390/polym14142870

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318176/
https://www.ncbi.nlm.nih.gov/pubmed/35890646
http://dx.doi.org/10.3390/polym14142870

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