Journal
STARCH-STARKE
Volume 67, Issue 3-4, Pages 213-+Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201400201
Keywords
Starch; Gelatinization property; Pasting property; Viscosity; Starch gel
Categories
Ask authors/readers for more resources
Native and modified starches are important raw materials used in the industry. Gelatinization and rheological properties of starch are primary physicochemical properties to determine its applications. Starch gelatinization refers to a process that starch loses the native order and crystalline structure of the granules and becomes amorphous. Key rheological properties of starch include pasting property, viscosity of starch paste, and rheological features of starch gel. In this review, gelatinization and rheological properties of native starches from different botanical sources are compared and impacts of other ingredients, including sugars, salts, and lipids, on the properties are summarized. The review also covers current understandings of the gelatinization and rheological properties of modified starches with different structures. The information provided will be useful for the applications of starch in the industry as well as fundamental research in this field.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available