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A fourier transform IR study of the gelation of amylose and amylopectin

โœ Scribed by B. J. Goodfellow; R. H. Wilson

Publisher
Wiley (John Wiley & Sons)
Year
1990
Tongue
English
Weight
579 KB
Volume
30
Category
Article
ISSN
0006-3525

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โœฆ Synopsis

Fourier transform ir spectroscopy has been used to study the gelation and retrogradation of amylose and amylopectin. Results indicate that two processes occur: a fast change complete within 0.5 h shown by both samples and a much slower change that continues up to 400 h seen only for amylopectin. These processes are related to changes in molecular conformation, and are explained in terms of existing models for gelation and retrogradation in amylose and amylopectin.

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