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

100%

Nowotna A., Gambus H., Praznik W., Puzia R., Ziobro R.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2000

tom 03

nr 1

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.

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Gambus H.

1 Nowotna A.

1 Praznik W.

1 Puzia R.

1 Ziobro R.

1 2000

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