The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Physico chemical properties of starch from wheat, rye, barley waxy, high amylose and normal amylose, waxy maize, pea and potato normal amylose and high amylopectin were studied. Emphasis was given to the amylose total, apparent and lipid complexed and amylopectin characteristics as well as to the gelatinization and retrogradation properties measured using differential scanning calorimetry. The total amylose content varied from ca. The amylopectin characteristics were determined by high performance size exclusion chromatography after debranching with isoamylase. HR1.jpg' alt='Native Instruments B4 Ii V2.0.4' title='Native Instruments B4 Ii V2.0.4' />The weight average degree of polymerization w was 2. A, B, and C type starches, respectively. In general, the potato starches exhibited the highest retrogradation enthalpies and the cereal starches the lowest, while the pea starch showed an intermediate retrogradation enthalpy. The data were analysed by principal component analysis PCA. Along Came Polly Risk Software Applications. The w showed positive correlation to the melting interval, the peak minimum, the offset temperatures of the retrogradation related endotherm as well as to the gelatinization and retrogradation enthalpies. However, the high amylose barley retrograded to a greater extent than the other cereal starches, despite low w 2. The amylose content was negatively correlated to the onset and the peak minimum temperatures of gelatinization. Copyright 1. 99. Published by Elsevier Ltd. View and Download Native Instruments Studio Drummer user manual online. Software for computerbased audio production and DJing. Studio Drummer Software pdf manual. Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get.