ImpactU Versión 3.11.2 Última actualización: Interfaz de Usuario: 16/10/2025 Base de Datos: 29/08/2025 Hecho en Colombia
Characterization of crystalline structure and thermostability of debranched chickpea starch-lauric acid complexes prepared under different complexation conditions
Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1: 0.1 and 1: 1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95 C). Different conditions influenced the formation, crystalline structure, morphology and thermostability of the complexes. Complexation occurred under the same conditions, and in competition with, retrogradation. Lower starch concentration favored the formation of
