Polysaccharide-polysaccharide interactions in pastes
2002
Lii, Ch. (Academia Sinica, Taipei (Taiwan). Inst of Chemistry) | Tomasik, P. (University of Agriculture, Cracow (Poland). Dept. of Food Nutrition) | Hung, W. | Lai, V.M.F.
In the blends of high amylose cornstarch (HACS) and waxy cornstarch (WCS) the latter pasted more readily inhibiting the pasting of the former variety possibly because of enveloping ungelatinized HACS granules. However, there are no essential complexing intermolecular interactions between polysaccharides of HACS and WCS in solution as proved by rheological (Rapid Viscometric Analysis), powder X-ray diffraction, scanning electron microscopic, and scanning differential calorimeteric studies
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