STRUCTURAL FEATURES OF BANANA STARCHES USING HPSEC-MALLS-RI
G. Méndez-Montealvo, S.L. Rodriguez-Ambriz, L.A. Bello-Pérez
Banana starch amyloses presented both fractions: branched and linear.
Quantification of the amylose percentage using HPSEC-RI method.
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Amylose of banana starches showed differences in the molar mass.
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Morado starch was the most branched.
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