Developments in the understanding of starch functionality

Autor:	Anne-Marie Hermansson, Karin Svegmark
Rok vydání:	1996
Předmět:	chemistry.chemical_compound Wheat starch chemistry Biochemistry Polymer science Amylose Starch Genetically engineered Amylopectin Microstructure Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 7:345-353
ISSN:	0924-2244
DOI:	10.1016/s0924-2244(96)10036-4
Popis:	In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by showing how the microstructure of potato and wheat starch is related to their rheological properties. The results illustrate the structural importance of amylose and amylopectin. The microstructure of a completely new type of genetically engineered potato amylopectin starch is presented for the first time.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5a8e8e991ed67d22d2304e66bc1fbfc1 https://doi.org/10.1016/s0924-2244(96)10036-4 Zobrazit plný text záznamu Full Text from ScienceDirect