Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes
Cassava, rice, and chickpea starches with different amylose contents and amylopectin structure are used to prepare helical inclusion complexes with lauric acid (LA) and to investigate the effect of pullulanase debranching on complex formation, crystalline structure, thermostability, and morphology c...
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2018
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/93347 |
Similar Items: Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes
- Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions
- Biodegradable plastics from cassava starch in Thailand
- Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from Mapuey (Dioscorea trifida) Genotypes in the Venezuelan Amazon
- Measurement of the molecular weight distribution of debranched starch
- Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)
- Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz)
