Contribution of the Net Charge to the Regulatory Effects of Amino Acids and ϵ-Poly(L-lysine) on the Gelatinization Behavior of Potato Starch Granules.

The article cites a study that investigated the effects of lysine, monosodium glutamate, glycine and alanine with different degrees of polymerization on the gelatinization behavior of potato starch granules. Viscosity and swelling measurements and microscopic observation are used to clarify the contribution of the net charge to the regulatory effects on the gelatinization behavior.