Cold Gelatinization of Starch
- 1 January 1979
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 31 (6) , 195-200
- https://doi.org/10.1002/star.19790310605
Abstract
The cold gelatinization of starch and the subsequent leaching with water has been studied by a spectrophotometric difference method. It has been proved that the gel formation can only take place if amylose has first leached out of the starch granules and that amylopectin is the predominant gel forming component of starch.Keywords
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