A FOURIER-TRANSFORM IR STUDY OF THE GELATION OF AMYLOSE AND AMYLOPECTIN

被引：179
作者：
GOODFELLOW, BJ
WILSON, RH
机构：
[1] Institute of Food Research, Norwich Laboratory, Norwich, Norfolk, NR4 7UA, Colney Lane
来源：
BIOPOLYMERS | 1990年 / 30卷 / 13-14期
关键词：
D O I：
10.1002/bip.360301304
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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.
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页码：1183 / 1189
页数：7
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