A fourier transform IR study of the gelation of amylose and amylopectin

Fourier transform ir spectroscopy has been used to study the gelation and retrogradation of amylose and amylopectin. Results indicate that two processes occur: a fast change complete within 0.5 h shown by both samples and a much slower change that continues up to 400 h seen only for amylopectin. The...

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Veröffentlicht in:	Biopolymers 1990, Vol.30 (13/14), p.1183-1189
Hauptverfasser:	Goodfellow, B.J. (Institute of Food Research, Norwich, Norfolk, United Kingdom), Wilson, R.H
Format:	Artikel
Sprache:	eng
Schlagworte:	ALMIDON AMIDON AMILOPECTINA AMILOSA AMYLOPECTINE AMYLOSE Analytical, structural and metabolic biochemistry Biological and medical sciences Carbohydrates ESPECTROMETRIA Fundamental and applied biological sciences. Psychology GELIFICACION GELIFICATION GUISANTE Holosides Other biological molecules POIS SPECTROMETRIE
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Beschreibung
Zusammenfassung:	Fourier transform ir spectroscopy has been used to study the gelation and retrogradation of amylose and amylopectin. Results indicate that two processes occur: a fast change complete within 0.5 h shown by both samples and a much slower change that continues up to 400 h seen only for amylopectin. These processes are related to changes in molecular conformation, and are explained in terms of existing models for gelation and retrogradation in amylose and amylopectin
ISSN:	0006-3525 1097-0282
DOI:	10.1002/bip.360301304