Pullulanase debranching of various starches upgrades the crystalline structure and thermostability of starch-lauric acid complexes

Wongprompitak P., Tran T., Gibert O., Dubreucq E., Piyachomkwan K., Sriroth K.
2018

Cassava, rice, and chickpea starches with different amylose contents and amylopectin structure are used to prepare helical inclusion complexes with lauric acid (LA) and to investigate the effect of pullulanase debranching on complex formation, crystalline structure, thermostability, and morphology compared to their non?debranched counterparts. The quantity of inclusion complexes in debranched ...

Traitement et conservation des produits alimentaires; Composition des produits alimentaires