Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
Segment dimensions approximately a magnitude higher than individual molecule
dimensions can be observed for any starch glucan in aqueous environment even after
days of dissolving. However, there are variations in quantity, stability against applied
stress, and reorganization capacity for starches from different sources. There is good
reason to assume variations in branching characteristics as the driving force for
varying capabilities to form more or less stable supramolecular structures, which
finally control macroscopic starch material properties.
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