Temperature effect on retrogradation rate and crystalline structure of amylose
Temperature effect on retrogradation rate and crystalline structure of amylose
- Carbohydrate Polymers, 33, p.19-26, 1997 .
Commercial potato amylose was used to study temperature effects on the retrogradation of amylose solutions (3.5 mg/ml). The retrogradation rate decreased as incubation temperature increased (5 to 45°C). The degree of retrogradation within 24 h decreased from 58.8 to 7.1
Commercial potato amylose was used to study temperature effects on the retrogradation of amylose solutions (3.5 mg/ml). The retrogradation rate decreased as incubation temperature increased (5 to 45°C). The degree of retrogradation within 24 h decreased from 58.8 to 7.1