Differences in Starch Granule Composition and Structure Influence In Vitro Enzymatic Hydrolysis of Grain Meal and Extracted Starch in Two Classes of Canadian Wheat (Triticum aestivumL.)-Reference-Cited by-同舟云学术

Differences in Starch Granule Composition and Structure Influence In Vitro Enzymatic Hydrolysis of Grain Meal and Extracted Starch in Two Classes of Canadian Wheat (Triticum aestivumL.)

Published:2014-05 Issue:3 Volume:91 Page:233-239
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ahuja Geetika¹,Jaiswal Sarita¹,Hucl Pierre²,Chibbar Ravindra N.¹³

Affiliation:

1. Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada.

2. Crop Development Centre, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada.

3. Corresponding author. Phone: (306) 966-4969. Fax: (306) 966-5015. E-mail: ravi.chibbar@usask.ca

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-07-13-0139-R

Reference45 articles.

1. Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis

2. Structural characterization of wheat starch granules differing in amylose content and functional characteristics

3. Biochemical Characterization of the Wheat Waxy A Protein and Its Effect on Starch Properties

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