Influence of jet-cooking temperature and ionic strength on size and structure of cationic potato amylopectin starch as measured by asymmetrical flow field-flow fractionation multi-angle light scattering
Asymmetrical flow field-flow fractionation (AsFIFFF) in combination with multi-angle light scattering (MALS) was applied to cationic potato amylopectin (CPAP) to investigate how molar mass, root-mean-square (r.m.s.) radius and shape was influenced by different conditions of jet-cooking. The effect of different jet-cooking temperatures in the range 110 degrees C - 140 degrees C was studied in an ex
