Level and position of substituents in cross-linked and hydroxypropylated sweet potato starches using nuclear magnetic resonance spectroscopy.

Zhao, Jianwei; Chen, Zhenghong; Jin, Zhengyu; de Waard, Pieter; Buwalda, Piet; Gruppen, Harry; Schols, Henk A

Zhao, Jianwei; Chen, Zhenghong; Jin, Zhengyu; de Waard, Pieter; Buwalda, Piet; Gruppen, Harry; Schols, Henk A.

Afiliação

Zhao J; Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Jiangnan University, School of Food Science and Technology, 214122 Wuxi, PR China.
Chen Z; AVEBE Food Innovation Centre, 9640 AA Veendam, The Netherlands.
Jin Z; Jiangnan University, School of Food Science and Technology, 214122 Wuxi, PR China.
de Waard P; Wageningen NMR Centre, P.O. Box 8128, 6700 ET Wageningen, The Netherlands.
Buwalda P; AVEBE Food Innovation Centre, 9640 AA Veendam, The Netherlands.
Gruppen H; Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Schols HA; Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: Henk.Schols@wur.nl.

Carbohydr Polym ; 131: 424-31, 2015 Oct 20.

Article em En | MEDLINE | ID: mdl-26256203

Assuntos

Reagentes de Ligações Cruzadas/química; Ipomoea batatas/química; Espectroscopia de Ressonância Magnética; Amido/análogos & derivados; Glucose/química; Fósforo/análise; Prótons; Amido/química

Palavras-chave

Cross-linking; Hydroxypropylation; Proton and phosphorus NMR; Substituent distribution; Sweet potato starch

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Espectroscopia de Ressonância Magnética / Reagentes de Ligações Cruzadas / Ipomoea batatas Idioma: En Revista: Carbohydr Polym Ano de publicação: 2015 Tipo de documento: Article

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