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Effects of Heat-Moisture Treatment and Lipids on Gelatinization and Retrogradation of Maize and Potato Starches

✍ Scribed by Miyoshi, Emako

Book ID
127329627
Publisher
AACC International (American Association of Cereal Chemists)
Year
2002
Tongue
English
Weight
335 KB
Volume
79
Category
Article
ISSN
0009-0352

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During storage of defatted and heat-moisture treated starch gels, the results of this work show that the magnitude of interaction between starch chains in the amylose matrix (continuous phase) and within gelatinized granules (dispersed phase), is influenced to a large extent by the interplay of the