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These results demonstrated that the morphology and crystalline structure was damaged by microwave treatment. The high molecular weight of potato starch above 2 × 10(8) Da was so sensitive to the vibrational motion of the polar molecules due to the application microwave energy and broke easily for longer dextran chains. The fracture of starch granules, molecular chains leached from the starch granules and degradation of dextran chains contributing to the development of rheological properties.
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Xie et al. (2013) studied this question.
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