Article

Impact of Variation in Amylose Content on Durum Wheat Svevo Technological and Starch Properties

2023-10-19

Abstract excerpt

Abstract: Reserve starch, the main component of durum wheat semolina, is constituted by two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure. Amylose is mainly a linear structure formed of α-1,4 linked glucose units, with a lower polymerization degree, whereas amylopectin is a highly branched structure of α-1,4 chains linked by α-1,6 bonds. Variation of the amylose/amylopectin...

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Literature Corpus work: 05f1359b-372d-53e6-9431-e53de5949d80
DOI: 10.20944/preprints202310.1288.v1

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