Characterization of nanoparticles prepared by acid hydrolysis of various starches

Various starches of different AM contents and origins such as wx maize, normal maize, high AM maize, potato, and mungbean starches were hydrolyzed using a H2SO4 solution (3.16 M) at 40°C for 7 days, and the starch particles were isolated from the hydrolysates by centrifugation. The hydrolysis rates...

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Veröffentlicht in:	Die Stärke 2012-05, Vol.64 (5), p.367-373
Hauptverfasser:	Kim, Hee-Young, Lee, Ju Hun, Kim, Jong-Yea, Lim, Wang-Jin, Lim, Seung-Taik
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid hydrolysis Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Nanoparticles Starch Starch and starchy product industries
Online-Zugang:	Volltext
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