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The effect of acid hydrolysis (Lintnerisation) and the thermal gelatinisation on the dynamic state of starch and the microscopic distribution of water within native potato starch granules is investigated with proton NMR relaxometry. The NMR relaxation data show several dynamic states of the amylose and amylopectin chains and clearly identify the melting transition during thermal processing. The Lintnerisation...
The microscopic distribution and dynamic state of water in native potato, maize and pea starch granules are investigated with NMR relaxometry and diffusometry. Besides extra-granular water, three water populations can be identified inside native potato starch granules. These are assigned to water in the amorphous growth rings; water in the semi-crystalline lamellae and ''channel water'', which is...
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