Info

Cereal

Low

Polygonal, compound

a Large starch granules above 5; small granules below 5. Small granules gelatinize at 75-80°C. b Mainly 10-15.

c Some clusters 9-30; some as large as 40. d 2-8 up to 35. e Mainly 10-12. f 2-5, 6-15, and above 15. Source: Pomeranz 1991.

a Large starch granules above 5; small granules below 5. Small granules gelatinize at 75-80°C. b Mainly 10-15.

c Some clusters 9-30; some as large as 40. d 2-8 up to 35. e Mainly 10-12. f 2-5, 6-15, and above 15. Source: Pomeranz 1991.

clarity are significantly affected. Synergistic effects on paste viscosities were observed when amylose and amylopectins were mixed. Figure 2 presents gel permeation profiles of amyloses and amylopectin from the study. The long-chain am-ylopectin and the intermediate-molecular-size amylose produce the greatest synergistic effect on viscosity. It is suggested that the degree and size of branches

20 40 EO M 100

Figure 2 Sepharose CL-2B gel permeation profiles of amylases. A. Potato amylose; B. normal maize amylose; C. high amylose VII maize amylose. Glucose (Glc) was used as marker. CHO = total carbohydrate, B.V. = blue value. (From Jane and Chen 1992.)

20 40 EO M 100

Fraction No.

Figure 2 Sepharose CL-2B gel permeation profiles of amylases. A. Potato amylose; B. normal maize amylose; C. high amylose VII maize amylose. Glucose (Glc) was used as marker. CHO = total carbohydrate, B.V. = blue value. (From Jane and Chen 1992.)

as well as their relative pattern might be more useful predictors of starch behavior (Bradbury and Bello 1993).

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