TY - JOUR
T1 - Amylopectin
T2 - Structural, gelatinisation and retrogradation studies
AU - Paredes-López, O.
AU - Bello-Pérez, L. A.
AU - López, M. G.
PY - 1994
Y1 - 1994
N2 - Amaranth, waxy corn, and commercial corn amylopectins were enzymically debranched and their fractions separated by gel filtration. In all cases a bimodal distribution of chain lengths was found, containing a high proportion of short chains. Amaranth, waxy corn starches and commercial corn amylopectin displayed an A-type X-ray diffraction pattern, which is characteristic of cereal starches, whereas amaranth amylopectin did not show a well-defined pattern, suggesting that the former samples have granular structure. Gelatinisation and retrogradation data, by differential scanning calorimetry, showed a good agreement between starches and amylopectins of the same source. Amaranth starch and its amylopectin presented a lower tendency to undergo these changes compared to the remaining tested materials. The temperature effiect on retrogradation was more drastic for amaranth and waxy corn amylopectins.
AB - Amaranth, waxy corn, and commercial corn amylopectins were enzymically debranched and their fractions separated by gel filtration. In all cases a bimodal distribution of chain lengths was found, containing a high proportion of short chains. Amaranth, waxy corn starches and commercial corn amylopectin displayed an A-type X-ray diffraction pattern, which is characteristic of cereal starches, whereas amaranth amylopectin did not show a well-defined pattern, suggesting that the former samples have granular structure. Gelatinisation and retrogradation data, by differential scanning calorimetry, showed a good agreement between starches and amylopectins of the same source. Amaranth starch and its amylopectin presented a lower tendency to undergo these changes compared to the remaining tested materials. The temperature effiect on retrogradation was more drastic for amaranth and waxy corn amylopectins.
UR - http://www.scopus.com/inward/record.url?scp=0028275611&partnerID=8YFLogxK
U2 - 10.1016/0308-8146(94)90215-1
DO - 10.1016/0308-8146(94)90215-1
M3 - Artículo
SN - 0308-8146
VL - 50
SP - 411
EP - 417
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -