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Gelatinization behavior of starch in an aqueous system was studied in the presence or absence of various guar gum samples with different molecular weights in order to clarify the difference in functions of each guar to starch. Some native corn starches with different amylose/amylopectin ratios were used to clarify which fraction of starch the gums act on. Weight-average molecular weight M w ...
Retrogradation behavior of corn starch in an aqueous system was studied in the presence or absence of various guar gum samples with different molecular weights. Dynamic mechanical loss tangent for starch system with 26% amylose (5w/v%) was increased by the addition of guar (0.5%) after storage at 4 °C for 24 h, which indicated the reduction of gelled fraction in the system, leading to the retardation...
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