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The Impact of Thermal Events on Amylose-Fatty Acid Complexes

✍ Scribed by Serap Ozcan; David S. Jackson

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 91 KB
Volume: 54
Category: Article
ISSN: 0038-9056
DOI: 10.1002/1521-379x(200212)54:12<593::aid-star593>3.0.co;2-2

No coin nor oath required. For personal study only.

✦ Synopsis

In order to concentrate amyloses from various corn starches, the procedure outlined by Mua and Jackson [1-3] was followed. One concentrated amylose fraction, each, was obtained from three types of corn starch. Water slurries of three types of starches were prepared in the following ratio: regular corn starch: 4.0% (w/v), 50% amy-

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