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1. Chemical and Physical Properties of Kiwifruit (Actinidia deliciosa) Starch

Author:
Stevenson, David G.; Johnson, Scott R.; Jane, Jay-lin; Inglett, George E.
Source:
Die Stärke = 2006 v.58 no.7 pp. 323
ISSN:
1521-379X
Subject:
kiwifruit; Actinidia deliciosa; starch; starch granules; amylose; physicochemical properties; X-ray diffraction; amylopectin; molecular weight; gelatinization; enthalpy; glass transition temperature; pasting properties; melting point; viscosity
Abstract:
... Chemical and physical properties of kiwifruit (Actinidia deliciosa var. Hayward) starch were studied. Kiwifruit starch granules were compound, irregular or dome-shaped with diameters predominantly 4-5 µm or 7-9 µm. Kiwifruit starch exhibited B-type X-ray diffraction pattern, an apparent amylose content of 43.1% and absolute amylose content of 18.8%. Kiwifruit amylopectins, relative to other starch ...
Handle:
10113/35490
DOI:
10.1002/star.200600494