Insights into the gelatinization of potato starch by in situ¹H NMR

Abstract

The gelatinization of potato starch and the effect of NaCl on starch gelatinization were monitored successfully in situ by 1H NMR spectroscopy.

Characterization of the starch molecular structure of wheat varying in the content of resistant starch

“…The branching degree of amylopectin was determined following the methods described in several previous studies ( Wang et al, 2022 , Wang et al, 2022 , Xu et al, 2021 ). The wheat grains were removed from the husk and the water was balanced for a week, then crushed with a grinder at a grinding frequency of 55 Hz and the grinding time was 400–500 s (Model: MBI-48).…”

“…XRD was conducted following previously described methods ( Sandhu et al, 2021 , Wang et al, 2022 , Wang et al, 2022 ). The crystallinity of starch samples was analyzed using an X’Pert Pro X-ray diffractometer (PANalytical Netherlands).…”