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Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

✍ Scribed by Jianwei Zhao; Henk A. Schols; Zhenghong Chen; Zhengyu Jin; Piet Buwalda; Harry Gruppen

Book ID
113626690
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
586 KB
Volume
133
Category
Article
ISSN
0308-8146

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Ultrastructure of acid- and enzyme-modif
Ultrastructure of acid- and enzyme-modified cross-linked potato starch
✍ G. Hollinger; R. H. Marchessault πŸ“‚ Article πŸ“… 1975 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 781 KB

## Abstract Purified potato starch, cross‐linked with epichlorohydrin (65–5.4 anhydroglucose units per cross‐link) by an iterative method that preserved the native crystalline structure of the starch granule, was exposed to enzymic (__B. subtilis__ α‐amylase at 50Β°C) and acidic (3 __N__ HCl at 40Β°C