Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions

Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions

Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1:0.1 and 1:1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95°C). Different conditions influenced the formati...

Full description

Saved in:
Bibliographic Details
Main Authors: Suchitra Wongprayoon, Thierry Tran, Olivier Gibert, Eric Dubreucq, Kuakoon Piyachomkwan, Klanarong Sriroth
Format: บทความวารสาร
Language:English
Published: Science Faculty of Chiang Mai University 2019
Online Access:http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=9319
http://cmuir.cmu.ac.th/jspui/handle/6653943832/64158
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Language: English

Internet

http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=9319
http://cmuir.cmu.ac.th/jspui/handle/6653943832/64158

Similar Items