Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 19, Pages 4970-4976Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf2052477
Keywords
spring dextrin; amylose; retrogradation; Avrami equation
Funding
- National Natural Science Foundation of China [31071490, 20976070]
- Fundamental Research Funds for the Central Universities [JUDCF10024]
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The effects of spring dextrin on amylose recrystallization were investigated by wide-angle X-ray diffraction (WXRD) and differential scanning calorimetry (DSC). Recrystallinity of amylose was reduced in terms of adding SD7, SD9, or SD11. Alternatively, SD3 or SD5 accelerated the degree of crystallinity. DSC data were analyzed using the Avrami equation and confirmed the results of WXRD. Finally, molecular dynamic simulation was adapted to predict the behavior of polymers in water, and the results showed that the small spring dextrins disturbed amylose retrogradation by inhibiting or altering amylose-amylose interaction.
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