COLD GELATINIZATION OF STARCH

被引:27
作者
LINDQVIST, I
机构
[1] Department of Chemistry, Swedish University of Agricultural Sciences, Uppsala
来源
STARKE | 1979年 / 31卷 / 06期
关键词
D O I
10.1002/star.19790310605
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
引用
收藏
页码:195 / 200
页数:6
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