Comparison of molecular structure of oca (<ce:italic>Oxalis tuberosa</ce:italic>), potato, and maize starches
• Composition and structure of two oca starches were similar. • Amylose content of oca starch was lower than that of potato and maize starches. • Internal chain of oca amylopectin was shorter than that of potato amylopectin. • Oca amylopectins had less fingerprint B-chains than potato and maize amyl...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhu, Fan [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:296 ; year:2019 ; day:30 ; month:10 ; pages:116-122 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2019.05.192 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:296 year:2019 day:30 month:10 pages:116-122 extent:7 |
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Comparison of molecular structure of oca (<ce:italic>Oxalis tuberosa</ce:italic>), potato, and maize starches |
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• Composition and structure of two oca starches were similar. • Amylose content of oca starch was lower than that of potato and maize starches. • Internal chain of oca amylopectin was shorter than that of potato amylopectin. • Oca amylopectins had less fingerprint B-chains than potato and maize amylopectins. |
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• Composition and structure of two oca starches were similar. • Amylose content of oca starch was lower than that of potato and maize starches. • Internal chain of oca amylopectin was shorter than that of potato amylopectin. • Oca amylopectins had less fingerprint B-chains than potato and maize amylopectins. |
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• Composition and structure of two oca starches were similar. • Amylose content of oca starch was lower than that of potato and maize starches. • Internal chain of oca amylopectin was shorter than that of potato amylopectin. • Oca amylopectins had less fingerprint B-chains than potato and maize amylopectins. |
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