Journal
CARBOHYDRATE RESEARCH
Volume 339, Issue 16, Pages 2673-2682Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carres.2004.08.015
Keywords
maize starch; succinylation; acetylation; retrogradation
Ask authors/readers for more resources
Starch isolated from a hybrid maize (8535-23) was chemically modified by succinylation and acetylation. No pronounced difference was observed between the X-ray pattern of native starch and modified starch samples, and the samples gave the characteristic A pattern of cereal starches. Onset temperature (T-o), peak temperature (T-p), concluding temperature (T-c) and enthalpy of gelatinisation (triangleH), reduced after succinylation and acetylation, but gelatinisation temperature range increased following starch modifications. Modifications reduced starch retrogradation. (C) 2004 Elsevier Ltd. All rights reserved.
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