Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled pea and potato amyloses were 46.28 ± 0.30, 123.94 ± 0.62, 136.82 ± 0.70, and 167.00 ± 1.10 ml/g, resp...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2014-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201405-0015_relationship-between-intrinsic-viscosity-thermal-and-retrogradation-properties-of-amylose-and-amylopectin.php |