Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules
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چکیده
منابع مشابه
Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules
Melting of native tapioca starch granules in aqueous pastes upon heating is observed in situ using simultaneous small- and wide-angle X-ray scattering (SAXS/WAXS) and solution viscometry. Correlated structure and viscosity changes suggest closely associated amylose and amylopectin chains in the semicrystalline layers, and the release of amylose chains for enhanced solution viscosity occurs larg...
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چکیده ندارد.
15 صفحه اولThe Principles of Starch Gelatinization and Retrogradation
The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes ...
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ژورنال
عنوان ژورنال: IUCrJ
سال: 2014
ISSN: 2052-2525
DOI: 10.1107/s2052252514019137