Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch.
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DOI: 10.1016/j.foodchem.2019.03.033
Abstract: Five gelatinized jackfruit starches (GJFSS: M1', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of polymerization while BD' had the highest. The five… read more here.
Keywords: polymerization amylopectin; seed; gelatinization; degree polymerization ... See more keywords