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Effects of lysine (Lys) and glycine (Gly) added at 0.5 and 2.0% of dry starch weight basis on the pasting and rheological properties of maize starch (MS) were investigated. The results indicated that the addition of Lys increased peak viscosity, breakdown, swelling power (SP) and solubility and decreased pasting temperature, total setback. However, added Gly had little or no obvious effect on pasting...
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