Effects of molecular characteristics of tea polysaccharide in green tea on glass transitions of potato amylose, amylopectin and their mixtures

Effects of molecular characteristics of

Effects of molecular characteristics of on konjac glucomannan glass transitions of potato amylose, amylopection and their mixtures

✍ Li Guo; Qin Liang; Xianfeng Du 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 388 KB

## BACKGROUND: The purpose of this study was to explore further the functions of konjac glucomannan (KGM) in starch-based foods. Experiments were carried out using the mixed amylose/amylopectin/KGM system as a model. High-speed differential scanning calorimetry (hyper-DSC) with the support of high