The effect of water interactions on the rheological behaviour of amylose, amylopectin, and mixtures from corn

被引：0
作者：
McGrane, SJ [1 ]
Rix, CJ [1 ]
Mainwaring, DE [1 ]
Cornell, HJ [1 ]
机构：
[1] RMIT Univ, Dept Appl Chem, Melbourne, Vic 3001, Australia
来源：
HYDROCOLLOIDS, PT 1: PHYSICAL CHEMISTRY AND INDUSTRIAL APPLICATION OF GELS, POLYSAACCHARIDES, AND PROTEINS | 2000年
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of water interactions on the concentrated rheology of amylose, amylopectin and their mixtures from corn starch was systematically examined using a binary dimethyl sulfoxide/water solvent system. The effect of water content on natural corn starch has also been studied and the role of the starch granule in imparting mechanical properties to starch gels discussed.
引用
收藏
页码：337 / 342
页数：6
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