2003
DOI: 10.1023/b:jtan.0000011001.02981.88
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Structure and thermodynamic melting parameters of wheat starches with different amylose content

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Cited by 54 publications
(45 citation statements)
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“…[21][22][23] The DSC, SAXS, and SEM investigations of wheat starches with different amylose content have shown that the increase of amylose content in granules leads to the structural changes on the different levels of starch macromolecular organization, particularly due to the accumulation of defects that are likely to locate both in crystalline and amorphous lamellae. 23,24 On the other hand, annealing of mutant wheat starches has not been adequately explored. While DSC and SAXS provide the valuable data on reorganization in crystalline and amorphous lamellae, 23,24 SEM allows one to detect the morphological changes of starch granules during annealing.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…[21][22][23] The DSC, SAXS, and SEM investigations of wheat starches with different amylose content have shown that the increase of amylose content in granules leads to the structural changes on the different levels of starch macromolecular organization, particularly due to the accumulation of defects that are likely to locate both in crystalline and amorphous lamellae. 23,24 On the other hand, annealing of mutant wheat starches has not been adequately explored. While DSC and SAXS provide the valuable data on reorganization in crystalline and amorphous lamellae, 23,24 SEM allows one to detect the morphological changes of starch granules during annealing.…”
Section: Introductionmentioning
confidence: 99%
“…23,24 On the other hand, annealing of mutant wheat starches has not been adequately explored. While DSC and SAXS provide the valuable data on reorganization in crystalline and amorphous lamellae, 23,24 SEM allows one to detect the morphological changes of starch granules during annealing. In this paper, the annealing effects on the structure of granules of wheat starches with different amylose content are investigated by means of DSC, SAXS, and SEM methods.…”
Section: Introductionmentioning
confidence: 99%
“…While membrane M4 show higher water uptake at long operation (in this data during 30 minutes water uptake experiment). The latter could be associate with structural change in crystalline and amorphous region [40][41][42][43]. Figure 9 is Ny-quist plot of membranes prepared in this works.…”
Section: Membrane Characteristicsmentioning
confidence: 84%
“…For starches with a symmetric DSC signal, a previously reported method (Bocharnikova et al, 2003;Protserov, Karpov, Kozhevnikov, Wasserman & Yuryev, 2000;Wasserman et al, 2001) was used to evaluate the melting cooperative unit, ,…”
Section: High-sensitivity Differential Scanning Microcalorimetrymentioning
confidence: 99%