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Letoffe A, Hosseinpourpia R, Silveira V, Adamopoulos S. Effect of Fenton reaction parameters on the structure and properties of oxidized wheat starch. Carbohydr Res 2024; 542:109190. [PMID: 38885559 DOI: 10.1016/j.carres.2024.109190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 06/11/2024] [Accepted: 06/13/2024] [Indexed: 06/20/2024]
Abstract
Wheat starch was oxidized through a Fenton reaction by hydrogen peroxide and Iron II sulfate as a catalyst at various concentrations and reaction duration. The formation of carbonyl and carboxyl groups confirmed the starch oxidation as determined with Fourier-transform infrared (FTIR) spectroscopy. The degree of oxidation was estimated by carbonyl and carboxyl titration. The various oxidized wheat starches presented considerable variations in their oxidation level as a function of the catalyst concentration and oxidative process duration. The effect of the Fenton reaction parameters on the starch macromolecular chains and microstructure was evaluated by X-ray diffraction and amylose content estimation. Significant depolymerization of the starch macromolecules was observed, mainly in the starch amorphous phase, followed by a degradation of the crystalline phase at a higher oxidation level. SEM observations revealed changes in starch structure, which ranged from minor degradation of the starch granules to a more crosslinked morphology.
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Affiliation(s)
- Adrien Letoffe
- Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, Vallvägen 9C, 75007, Uppsala, Sweden.
| | - Reza Hosseinpourpia
- Department of Forestry and Wood Technology, Linnaeus University, Lückligs Plats 1, 35195, Växjö, Sweden; College of Forest Resources and Environmental Science, Michigan Technological University, Houghton, MI, 49931, United States
| | - Valentin Silveira
- Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, Vallvägen 9C, 75007, Uppsala, Sweden
| | - Stergios Adamopoulos
- Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, Vallvägen 9C, 75007, Uppsala, Sweden
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2
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Lv X, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Effect of solution on starch structure: New separation approach of amylopectin fraction from gelatinized native corn starch. Carbohydr Polym 2024; 329:121770. [PMID: 38286545 DOI: 10.1016/j.carbpol.2023.121770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/04/2023] [Accepted: 12/29/2023] [Indexed: 01/31/2024]
Abstract
The complete dissolution of starch without degradation are necessary prerequisites for starch fractionation to obtain amylose or amylopectin (AP). With the recent, continuous progress in finding efficient and eco-friendly starch-dissolving solutions, applying new solvents for starch fractionation is important. In this study, the effects of dimethyl sulfoxide (DMSO), NaOH, and CaCl2 solutions on starch structure and AP product parameters during starch fractionation were compared with respect to the starch deconstruction effect. This study proved that the CaCl2 solution could effectively dissolve corn starch (50 °C, solubility of 98.96 %), and promote the regeneration of starch into uniform and fine particles. Furthermore, the three solvents (DMSO, NaOH, and CaCl2) changed the crystal structure of corn starch, but they were all non-derivatizing solvents. The effect of the CaCl2 solution on the molecular structure of corn starch was the least significant of the three solvents. Finally, the extraction rate of AP from the CaCl2 solution reached 69.45 %. In conclusion, this study presents a novel and effective method for AP extraction.
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Affiliation(s)
- Xinxin Lv
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Xiaofeng Ban
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Proevince, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
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3
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Wang R, He Z, Cao Y, Wang H, Luo X, Feng W, Chen Z, Wang T, Zhang H. Impact of crystalline structure on the digestibility of amylopectin-based starch-lipid complexes. Int J Biol Macromol 2023; 242:125191. [PMID: 37270130 DOI: 10.1016/j.ijbiomac.2023.125191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 04/24/2023] [Accepted: 05/31/2023] [Indexed: 06/05/2023]
Abstract
In this study, chain-elongated waxy corn starch (mWCS) was complexed with lauric acid (LA) to produce starch-lipid complexes (mWCS@LA) with a mixture of B- and V-type crystalline structures. Results from in vitro digestion showed that mWCS@LA had higher digestibility than mWCS, and the logarithm of slope plots of mWCS@LA revealed a two-stage digestion pattern, with digestion rate of the first stage (k1 = 0.038 min-1) being much higher than that of the following stage (k2 = 0.0116 min-1). The complexation between the long branch chains of mWCS and LA formed amylopectin-based V-type crystallites that were rapidly hydrolyzed during the first stage. The digesta isolated from the second stage of digestion had a B-type crystallinity of 52.6 %, and starch chains with degree of polymerization of 24-28 mainly contributed to the formation of the B-type crystalline structure. The results from the present study reveal that the B-type crystallites were more resistant to amylolytic hydrolysis than the amylopectin-based V-type crystallites.
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Affiliation(s)
- Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhishu He
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yijun Cao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Hongyu Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiaohu Luo
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, People's Republic of China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Hao Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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4
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Tian Y, Zhou M, Luo T, Zhu P, Cheng F, Zhang Y, Lin Y. A comparative investigation of gelatinized and regenerated starch composites reinforced by microfibrillated cellulose. Food Chem 2021; 373:131470. [PMID: 34740051 DOI: 10.1016/j.foodchem.2021.131470] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 10/17/2021] [Accepted: 10/22/2021] [Indexed: 12/31/2022]
Abstract
This research demonstrated a novel and ecofriendly method for producing regenerated starch (RS)/microfibrillated cellulose (MFC) composite films with a nearly 1.4-fold improvement in tensile strength than traditional gelatinized starch (GS) films. Pure starch was dissolved in 14 wt% urea/4 wt% sodium hydroxide (NaOH) solution at 0 °C. Then, RS films and their biocomposite films containing MFC were prepared by dialyzing and solution-casting method. Results showed that the tensile strength and elongation at break of RS increased by 44.8% and 82.4%, compared with that of GS film, respectively. Owing to the adequate dispersion, lower viscosity-average molecular weight, higher amylose content, lower crystallinity and smaller crystal grain size, RS/MFC composite films exhibited significantly improved mechanical properties. The novel strategy used in this study will be helpful in preparing regenerated starch materials with excellent mechanical properties and biodegradability as alternatives to petrochemical plastics for the development of sustainable materials.
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Affiliation(s)
- Yu Tian
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; College of Mechanical and Vehicle Engineering, Hunan University, Changsha 410082, China
| | - Mi Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
| | - Ting Luo
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - PuXin Zhu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Fei Cheng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yong Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yi Lin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
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Characterization the structural property and degradation behavior of corn starch in KOH/thiourea aqueous solution. Carbohydr Polym 2021; 270:118363. [PMID: 34364608 DOI: 10.1016/j.carbpol.2021.118363] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/20/2022]
Abstract
Finding an efficient and eco-friendly solution for starch dissolution has attracted considerable attentions in recent years. This study investigated the structural characteristics, and degradation behavior of corn starch in KOH/thiourea aqueous solution by the comparison with DMSO/LiBr and 1-allyl-3-methylimidazolium chloride (AMIMCl). Results showed that KOH/thiourea solution was an effective solvent for corn starch dissolution (30 min with 97.01% solubility). X-ray diffraction (XRD) and 13C CP-MAS NMR spectroscopy revealed that native crystallinity of the corn starch was altered by all tested solvents, especially DMSO/LiBr and AMIMCl. Conversely, this new solvent did not change the primary molecular structure, chain-length distribution, or thermal stability of starch, compared with the native starch. Furthermore, KOH/thiourea solution was more suitable for measuring the molecular weight of corn starch, with a weight-average molecular weight (Mw) of 7.18 × 107 g/mol. Therefore, KOH/thiourea solution is a promising novel solvent for starch dissolution and structural exploration.
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Szwengiel A, Kubiak P. Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography. Foods 2020; 9:E1204. [PMID: 32882800 PMCID: PMC7555438 DOI: 10.3390/foods9091204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/27/2020] [Accepted: 08/27/2020] [Indexed: 01/27/2023] Open
Abstract
Starch, α-polyglucan consisting of a large number of anhydroglucose units joined by α-1,4- and α-1,6-glycosidic bonds, seems to be characterized by a simple structure when compared to other natural polymers. Nevertheless, starches of various botanical origins have different physicochemical properties that are related to the differences in molecular and supramolecular structure of this polymer. In terms of the functional value of starch, the behavior of its macromolecules in solution is the most important result of its structural features. Extremely high molecular mass is the fundamental structural property of starch. Water, considered simply as a solvent for solubilization, does not provide molecular dispersion of starch without its degradation. The objectives of this study are to characterize the suitability of a new aqueous media (urea/NaOH) for enhancing the dispersion of native corn and potato starches and its effect on the consequent size-exclusion chromatography (SEC) analysis. The results were referred to other aqueous base solvents used for dispersing starch (NaOH and KOH). The samples were separated using SEC with triple detection and phosphate buffer (pH 8.0) with urea as the eluent. The characteristics of tested normal and waxy starches were compared. The results revealed that urea/NaOH did not degrade starch during the dispersion process. The recovery of starches, however, was not higher than 42%. These results prove that while the urea/NaOH solvent allows to obtain cold-water-soluble starch, the degree of disintegration of the intramolecular interactions of amylopectin chains is still insufficient.
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Affiliation(s)
- Artur Szwengiel
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60–627 Poznań, Poland;
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Characterization of non-solvent precipitated starch using asymmetrical flow field-flow fractionation coupled with multiple detectors. Carbohydr Polym 2019; 206:21-28. [DOI: 10.1016/j.carbpol.2018.10.100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 10/11/2018] [Accepted: 10/28/2018] [Indexed: 01/06/2023]
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8
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Vanier NL, El Halal SLM, Dias ARG, da Rosa Zavareze E. Molecular structure, functionality and applications of oxidized starches: A review. Food Chem 2017; 221:1546-1559. [DOI: 10.1016/j.foodchem.2016.10.138] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 10/01/2016] [Accepted: 10/28/2016] [Indexed: 11/27/2022]
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9
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Zeng S, Chen B, Zeng H, Guo Z, Lu X, Zhang Y, Zheng B. Effect of Microwave Irradiation on the Physicochemical and Digestive Properties of Lotus Seed Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2442-2449. [PMID: 26912092 DOI: 10.1021/acs.jafc.5b05809] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. The physicochemical properties of lotus seed starch were characterized by light microscopy, (1)H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch-water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of lotus seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of lotus seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose-amylose interaction.
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Affiliation(s)
- Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
| | - Bingyan Chen
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Yi Zhang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
| | - Baodong Zheng
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
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Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, Reyes-González LR, Regalado C. Characterization and antimicrobial effect of starch-based edible coating suspensions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods. Food Chem 2015; 186:213-22. [DOI: 10.1016/j.foodchem.2015.03.143] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2014] [Revised: 03/23/2015] [Accepted: 03/25/2015] [Indexed: 11/22/2022]
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12
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Dalonso N, de Oliveira Petkowicz CL. Guarana powder polysaccharides: Characterization and rheological properties of starch. STARCH-STARKE 2014. [DOI: 10.1002/star.201300289] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nicole Dalonso
- Departamento de Bioquímica e Biologia Molecular; Universidade Federal do Paraná; Curitiba-PR Brazil
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