Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules

Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules

Melting of native tapioca starch granules in aqueous pastes upon heating is observed in situ using simultaneous small- and wide-angle X-ray scattering (SAXS/WAXS) and solution viscometry. Correlated structure and viscosity changes suggest closely associated amylose and amylopectin chains in the semi...

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Bibliographic Details
Main Authors: Hsien-Kai Huang, Hwo-Shuenn Sheu, Wei-Tsung Chuang, U-Ser Jeng, An-Chung Su, Wei-Ru Wu, Kuei-Fen Liao, Chun-Yu Chen, Shing-Yun Chang, Hsi-Mei Lai
Format: Article
Language:English
Published: International Union of Crystallography 2014-11-01
Series:IUCrJ
Subjects:
tapioca starch granules
gelatinization
gelation
SAXS/WAXS
viscosity
Online Access:http://scripts.iucr.org/cgi-bin/paper?S2052252514019137

Internet

http://scripts.iucr.org/cgi-bin/paper?S2052252514019137

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