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Gelatinization and retrogradation behaviors of corn starch were investigated in an aqueous system in the presence or absence of fenugreek gum with various molecular weights. Weight-average molecular weight M w of fenugreek gum samples ranged from 7.5×10 4 to 20.7×10 5 g/mol, whereas z-average root-mean-square radius of gyration R g ranged between 16.3 and 122.3nm. The...
Gelatinization and retrogradation behaviors of corn starch were investigated in an aqueous system in the presence or absence of fenugreek gum with various molecular weights. The addition of fenugreek gum (0.5w/v%) increased peak viscosity of the composite system (5% starch) during gelatinization when coil overlap parameter C[η] and weight-average molecular weight M w of the gum were larger...
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