Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid
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DOI: 10.1007/s10068-017-0044-z
Abstract: Amylosucrase-treated waxy corn starch (AS) was produced to extend the chain length of amylopectin to a great extent in comparison to its native chain length. An amylopectin–palmitic acid (PA) complex was prepared by heat-treating (121°C)… read more here.
Keywords: palmitic acid; amylosucrase treated; inclusion complexes; waxy starch ... See more keywords