Characteristics of soluble and insoluble fractions of gels prepared from starches of various botanical origin segregated according to granule size

• Autorzy: Nowotna A. , Gambus H. , Praznik W. , Puzia R. , Ziobro R.
• Języki publikacji: EN

Abstrakty

EN

In the study on pastes: native potato, wheat and corn and those segregated according to granule size as well as pastes of native oat special consideration was given to soluble and insoluble fractions of 2.5% pastes obtained at 90oC. Those fractions were analysed using gel chromatography. Ratio of amylose to amylopectin in supernatant and in sediment were calculated and differences were demonstrated in molecular mass depending on starch origin.

Słowa kluczowe

EN

corn; insoluble fraction; small granule; starch paste fraction; gel; starch; wheat; soluble fraction; molecular mass; gel chromatography; large granule; potato; granule size; oat

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2000
• Tom: 03
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume3/issue1/food/art-02.html

Twórcy

autor

Nowotna A.

• Agricultural University, Krakow, Poland

autor

Gambus H.

autor

Praznik W.

autor

Puzia R.

autor

Ziobro R.

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