Amylose Chain Association Based On Differential Scanning Calorimetry
- 1 November 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (6) , 1332-1335
- https://doi.org/10.1111/j.1365-2621.1993.tb06177.x
Abstract
Amylose and lipid depleted starches from amylomaize, pea, maize, wheat, potato, and waxy maize were heated from 20°C to 180°C, cooled to 4°C, and then reheated to 180°C in a differential scanning calorimeter (DSC) in excess water. Cooling curves of the amylose and starch melts showed exothermic transitions (< 70°C) attributed to the mechanism of amylose chain association. Amylose/amylopectin mixtures covering the range 0–95% amylose were similarly heated and cooled. The association of linear amylose chains was restricted by amylopectin.Keywords
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