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Characteristics of starch in developing pea seeds

From National Research Council Canada

DOIResolve DOI: https://doi.org/10.1016/0031-9422(82)80010-1
AuthorSearch for: 1
Affiliation
  1. National Research Council of Canada. Prairie Regional Laboratory
FormatText, Article
SubjectPisum sativum; Leguminosae; pea; development; starch characteristics; amylopectin fine structure
Abstract
Changes in the physical and chemical properties of pea starch in developing seeds have been investigated. Increase in the iodine-binding capacity of starch is due to an increase in the amount of the amylose component. the fine structure (average chain length and chain distribution) of the amylopectin molecules did not change throughout the growth period.
Publication date
PublisherElsevier
In
  • Phytochemistry 21, no. 1 (January 1982): 37–39.
LanguageEnglish
Peer reviewedYes
Identifier0031942282800101
NRCC-19598
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Record identifier43b5f9ef-5b2a-4301-bf12-3e7788492b42
Record created2023-11-16
Record modified2023-11-16
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