Premium
Cold Gelatinization of Starch
Author(s) -
Lindqvist I.
Publication year - 1979
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19790310605
Subject(s) - amylopectin , amylose , starch , leaching (pedology) , chemistry , food science , modified starch , chemical engineering , geology , soil water , soil science , engineering
The cold gelatinization of starch and the subsequent leaching with water has been studied by a spectrophotometric difference method. It has been proved that the gel formation can only take place if amylose has first leached out of the starch granules and that amylopectin is the predominant gel forming component of starch.