Original paper
Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study
Abstract
Comparative studies of native maize starches with different amylose contents were carried out using X-ray powder diffraction. The results show a transition of crystalline type from A through C to B, accompanying a decrease in degree of crystallinity from 41.8% to 17.2% across a range of apparent amylose content from 0% to 84%. Hydration induces an increase in degree of granule crystallinity, but does not change the transition of crystal type....
Paper Details
Title
Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study
Published Date
Aug 1, 1998
Journal
Volume
36
Issue
4
Pages
277 - 284
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