No video
Lecture 05: Gelatinization & Retrogradation of Starch
Рет қаралды 19,179
Күн бұрынStarch, gelatinization, retrogradation, pasting curve, birefringence, crystallinity
@rushikumarrambli5368 2 жыл бұрын
Thank you sir for reading out the ppt for us.
@baharamid7415 3 жыл бұрын
Cereal Starch normally contains 20-30% amylose and 55-75% amylopectin. Please correct the info in the first slide. Thanks.
@DNAFOOD 4 жыл бұрын
Great efforts
@deepalibasumataryboro7525 5 жыл бұрын
No explanation nothing . What is the use of teaching, if you only dictate . Anyone can write for their presentation and read it out .
@muhmmadshafiq3920 2 жыл бұрын
Hello Sir, I want to know whether the molar ratio of sugar links can be calculated through methylation analysis. If so, how to calculate it?
@ramona28297 3 жыл бұрын
Can anybody share links of research articles on effect of storage temperature on retrogradation of starch and the chemistry related changes of amylose and amylopectin during storage temperature induced retrogradation? I have read some on GS, RG and SD... But just incase there's a book/journal with better research, kindly share the link here. Thanks in advance!
@dishazanwar8601 4 жыл бұрын
Cereal starches contain about 25% of amylose and 75% amylopectin. This is wrongly stated in the first slide of the presentation.
@DNAFOOD 4 жыл бұрын
he is from IIT 😇.
@dishazanwar8601 4 жыл бұрын
@@DNAFOOD He is very knowledgable but he is human and humans can make mistakes.
@jatin5695 2 жыл бұрын
Why IIT Professors are so boring? 😶
ABRACADABRA TV
Рет қаралды 9 МЛН