원문정보
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초록
영어
Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.
목차
Abstract
Introduction
Composition and Molecular Structure of Search
Effects of Molecular Structures of Starch on Functional Properties
Gelatinization
Pasting Properties
Retrogradation And Syneresis
Degradation of Starch Granules
References
Introduction
Composition and Molecular Structure of Search
Effects of Molecular Structures of Starch on Functional Properties
Gelatinization
Pasting Properties
Retrogradation And Syneresis
Degradation of Starch Granules
References
키워드
저자정보
참고문헌
자료제공 : 네이버학술정보