THE RETROGRADATION AND GELATION OF AMYLOPECTINS FROM VARIOUS BOTANICAL SOURCES

被引：149

作者：

KALICHEVSKY, MT

ORFORD, PD

RING, SG

机构：

[1] AFRC Institute of Food Research, Norwich Laboratory, Norwich, NR4 7UA, Colney Lane

来源：

CARBOHYDRATE RESEARCH | 1990年 / 198卷 / 01期

关键词：

D O I：

10.1016/0008-6215(90)84275-Y

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The distribution of the chain lengths of amylopectins from wheat, barley, maize, pea, canna, and potato starches were characterized by size-exclusion chromatography. The cereal amylopectins had the shorter average chain-length. The gelation and retrogradation behaviour of the amylopectins, examined using measurements of shear modulus and differential scanning calorimetry, together with studies of the structure of the associated regions in amylopectin gels, indicated that association of the chains in cereal amylopectin gels occurred over shorter segment lengths. The cereal amylopectins have a reduced rate of retrogradation which is linked to their shorter average chain-lengths. © 1990.

引用

页码：49 / 55

页数：7

共 16 条

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