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Zhong Y, Li Z, Qu J, et al. Relationship between molecular structure and lamellar and crystalline structure of rice starch. Carbohydr Polym. 2021;258:117616doi: 10.1016/j.carbpol.2021.117616.
Zhong, Y., Li, Z., Qu, J., Bertoft, E., Li, M., Zhu, F., Blennow, A., & Liu, X. (2021). Relationship between molecular structure and lamellar and crystalline structure of rice starch. Carbohydrate polymers, 258117616. https://doi.org/10.1016/j.carbpol.2021.117616
Zhong, Yuyue, et al. "Relationship between molecular structure and lamellar and crystalline structure of rice starch." Carbohydrate polymers vol. 258 (2021): 117616. doi: https://doi.org/10.1016/j.carbpol.2021.117616
Zhong Y, Li Z, Qu J, Bertoft E, Li M, Zhu F, Blennow A, Liu X. Relationship between molecular structure and lamellar and crystalline structure of rice starch. Carbohydr Polym. 2021 Apr 15;258:117616. doi: 10.1016/j.carbpol.2021.117616. Epub 2021 Jan 19. PMID: 33593533.
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Carbohydr Polym. 2021 Apr 15;258:117616. doi: 10.1016/j.carbpol.2021.117616. Epub 2021 Jan 19.

Relationship between molecular structure and lamellar and crystalline structure of rice starch.

Carbohydrate polymers

Yuyue Zhong, Zhihang Li, Jianzhou Qu, Eric Bertoft, Ming Li, Fan Zhu, Andreas Blennow, Xingxun Liu

Affiliations

  1. Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
  2. Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
  3. Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China.
  4. Bertoft Solutions, Gamla Sampasvägen 18, 20960, Turku, Finland.
  5. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
  6. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand.
  7. Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark. Electronic address: [email protected].
  8. Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China. Electronic address: [email protected].

PMID: 33593533 DOI: 10.1016/j.carbpol.2021.117616

Abstract

The relationship between molecular structure and crystalline and lamellar structures of fifteen types of rice starches was studied. GPC and HPAEC were used for the molecular chain analysis and WAXS, SAXS, and CP/MAS

Copyright © 2021 Elsevier Ltd. All rights reserved.

Keywords: Correlation analysis; Crystalline structure; Lamellar structure; Molecular structure; Rice starch

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