Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato

Gelatinized starch gels of waxy maize and high-amylopectin potato were subjected to different time–temperature conditions, aiming at producing extensive amounts of retrograded amylopectin. The purpose was to investigate the impact of amylopectin retrogradation on the resistant starch formation and o...

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Veröffentlicht in:	Carbohydrate polymers 2000, Vol.43 (1), p.81-87
Hauptverfasser:	Fredriksson, H., Björck, I., Andersson, R., Liljeberg, H., Silverio, J., Eliasson, A.-C., Åman, P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylopectin Biodegradation Chromatographic analysis Degradation Differential scanning calorimetry Enzymes Gelation Gels Hydrolysis Ion exchange Polymerization Retrogradation Thermal cycling α-amylase
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