Thermal and enzymatic degradation induced ultrastructure changes in canna starch: Further insights into short-range and long-range structural orders
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- 作者：Xiaohong Lana ; Shichao Xiea ; b ; Jinhong Wua ; Fan Xiea ; Xing Liua ; Zhengwu Wanga ; zhengwuwang@sjtu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ultrastructure ; Thermal degradation ; Enzymatic degradation ; Short-range order ; Long-range order ; Small angle X-ray scattering
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：58
- 期：Complete
- 页码：335-342
- 全文大小：918 K
文摘
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Crystal stabilization was observed in TDCS and EDCS.
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The short-range order of starch correlated well with long-range order.
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The degradation procedure helped compact the starch granules.
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The crystalline volume fraction did not align with crystalline weight fraction.