Mechanism for Starch Granule Ghost Formation Deduced from Structural and Enzyme Digestion Properties-Reference-Cited by-同舟云学术

Mechanism for Starch Granule Ghost Formation Deduced from Structural and Enzyme Digestion Properties

Published:2014-01-10 Issue:3 Volume:62 Page:760-771
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Bin¹,Dhital Sushil¹,Flanagan Bernadine M.¹,Gidley Michael J.¹

Affiliation:

1. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404697v

Reference48 articles.

1. Granule residues and “ghosts” remaining after heating A-type barley-starch granules in water

2. Why Do Gelatinized Starch Granules Not Dissolve Completely? Roles for Amylose, Protein, and Lipid in Granule “Ghost” Integrity

3. The events leading to the formation of ghost remnants from the starch granule surface and the contribution of the granule surface to the gelatinization endotherm

4. Phase transitions of the starch-water system

5. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

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