Complexes of Starch with Low-molecular Saccharides
Prof. P. Tomasik
Department of Chemistry and Physics, The Hugon Kollataj Academy of Agriculture, Mickiewicz Ave., 24/28, 30 059 Cracow, Poland
Search for more papers by this authorDr. Y.-J. Wang
Department of food Science and Human Nutrition and Crop Utilization Center, Iowa State University, Ames, IA, 50011-2080, U.S.A.
Search for more papers by this authorDr. J. L. Jane
Department of food Science and Human Nutrition and Crop Utilization Center, Iowa State University, Ames, IA, 50011-2080, U.S.A.
Search for more papers by this authorProf. P. Tomasik
Department of Chemistry and Physics, The Hugon Kollataj Academy of Agriculture, Mickiewicz Ave., 24/28, 30 059 Cracow, Poland
Search for more papers by this authorDr. Y.-J. Wang
Department of food Science and Human Nutrition and Crop Utilization Center, Iowa State University, Ames, IA, 50011-2080, U.S.A.
Search for more papers by this authorDr. J. L. Jane
Department of food Science and Human Nutrition and Crop Utilization Center, Iowa State University, Ames, IA, 50011-2080, U.S.A.
Search for more papers by this authorAbstract
enThe formation of starch complexes with several furanoses and pyranoses has been proved. The formation of these complexes is governed by the swelling and conformational fitness of low-molecular sugar and glucose units of starch.
Abstract
deKomplexe von Stärke mit niedrigmolekularen Sacchariden.
Die Bildung von Stärkekomplexen mit verschiedenen Furanosen und Pyranosen wurde nachgewiesen. Die Bildung dieser Komplexe durch die Quellung und die konformationale Festigkeit der niedrigmolekularen Zucker- und Glucoseeinheiten der Stärke.
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