Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure

Amylopectin internal part refers to the part between the reducing end and the outmost branches. The importance of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzyme susceptibility of retrograded starch was explored. A total of 13 different starches from a range of plants were used. Great variations in the structure and properties of these starches were obtained. Longer lengths of internal chain...