Hydrothermal induced B → A allomorphic transition in retrograded starches with side chains elongated by amylosucrase to different lengths
Hao Zhang, Pinxin Rui, Tao Wang, Wei Feng, Zhengxing Chen, Xing Zhou, Ren Wang
Topics & Concepts
Hydrothermal circulationCrystalliteChemistryCrystallinityStarchCrystallographyHydrothermal synthesisChemical engineeringHydrogen bondRetrogradation (starch)Thermal stabilityGlass transitionStereochemistryAmyloseOrganic chemistryPolymerMoleculeEngineeringFood composition and propertiesEnzyme Production and CharacterizationProteins in Food Systems