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

页码：195 / 200

页数：6

共 11 条

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