Effects of microwaves on molecular arrangements in potato starch-Reference-Cited by-同舟云学术

Effects of microwaves on molecular arrangements in potato starch

Published:2017 Issue:24 Volume:7 Page:14348-14353
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Shen Huijie¹²³⁴⁵,Fan Daming¹²³⁴⁵^ORCID,Huang Luelue⁶⁷⁸⁵,Gao Yishu¹²³⁴⁵,Lian Huizhang⁹¹⁰⁵,Zhao Jianxin¹²³⁴⁵,Zhang Hao¹²³⁴⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. School of Food Science and Technology

3. Jiangnan University

4. Wuxi 214122

5. China

6. School of Applied Chemistry and Biological Technology

7. Shenzhen Polytechnic

8. Shenzhen 518055

9. Wuxi Huashun Minsheng Food Co. Ltd.

10. Wuxi 214218

Abstract

The effects of microwave heating on the molecular arrangements in potato starch, including single and double helices and amorphous structures, were studied using a ¹³C CP/MAS NMR method combined with X-ray diffraction.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/RA/C6RA28048J

Reference21 articles.

1. Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins

2. Substitution patterns in methylated starch as studied by enzymic degradation

3. Molecular organization in starches: a carbon 13 CP/MAS NMR study

4. Carbon-13 CP/MAS NMR studies of amylose inclusion complexes, cyclodextrins, and the amorphous phase of starch granules: relationships between glycosidic linkage conformation and solid-state carbon-13 chemical shifts

5. Effect of microwave radiation on physico-chemical properties and structure of potato and tapioca starches

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