ISSN:
1435-1536
Keywords:
polysaccharides
;
starch
;
maltodextrin gels
;
gelation
;
gel structure
;
wide-angle X-ray scattering
;
X-ray diffraction
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
Abstract Thermally reversible maltodextrin gels are two-phase systems, composed of disc-like crystalline domains with a diameter of about 300 nm and regions containing amorphous polymer chains and water. The structure of the polysaccharide chains within the lamellae is that of the crystalline B-form of amylose, the polymer chains are arranged in double-stranded helices, which are packed in a hexagonal unit cell (a=b=1.85 nm, c (fiber repeat)=1.04 nm,γ=120
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01452456
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