Nano-Structures of DeBranched Potato Starch Obtained by Isoamylolysis

: Starch debranching is fundamental for understanding the structure‐function relationships of starch. In this paper, atomic force microscopy (AFM) was used to investigate potato starch by isoamylase [EC 3.2.1.68] debranching at nanometer scale. The hydrolysates were separated by gel‐permeation chro...

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Veröffentlicht in:	Journal of food science 2011-01, Vol.76 (1), p.N11-N14
Hauptverfasser:	An, Hongjie, Liang, Hongbo, Liu, Zhongdong, Yang, Hongshun, Liu, Qingdai, Wang, Huabin
Format:	Artikel
Sprache:	eng
Schlagworte:	atomic force microscopy (AFM) Biological and medical sciences Carbohydrate Conformation Carbohydrates Chromatography Chromatography, Gel Food Additives - chemistry Food Additives - metabolism Food industries Food science Foods Fundamental and applied biological sciences. Psychology Gels Hydrolysis isoamylase Isoamylase - metabolism Microscopy Microscopy, Atomic Force Nanocomposites Nanomaterials Nanoparticles Nanostructure Nanostructures - chemistry Nanostructures - ultrastructure Particle Size Plant Roots - chemistry potato starch Potatoes Solanum tuberosum - chemistry Starch - chemistry Starch - metabolism Starch - ultrastructure Starch and starchy product industries Starches structure
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