The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching
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- 作者：André ; s F. Doblado-Maldonadoa ; c ; andresfelipe.dobladomaldonado@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author ; Sara V. Gomanda ; c ; Bart Goderisb ; c ; Jan A. Delcoura ; c
- 关键词：amylose ; Leaching ; Crystal melting ; Starch fractionation
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：36-47
- 全文大小：2092 K
文摘
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Starch crystal melting influences amylose (AM) leaching.
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AM leaching is negligible below the onset of crystal melting.
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High crystal melting increases AM leaching but at the expense of AM purity.
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Enhanced crystal stability upon annealing benefits purity of AM leachates.
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AM disentanglement from crystal surfaces results in higher leachate yields.