Author/Authors :
Hélène Angellier-Coussy، نويسنده , , Jean-Luc Putaux، نويسنده , , Sonia Molina-Boisseau، نويسنده , , Alain Dufresne، نويسنده , , Eric Bertoft، نويسنده , , Serge Pérez، نويسنده ,
Abstract :
The insoluble residues obtained by submitting amylopectin-rich native starch granules from waxy maize to a mild acid hydrolysis consist of polydisperse platelet nanocrystals that have retained the allomorphic type of the parent granules. The present investigation is a detailed characterization of their molecular composition. Two major groups of dextrins were f
Keywords :
Enzymatic hydrolysis , structure , Starch , Nanocrystals , Acid hydrolysis
