期刊
CARBOHYDRATE RESEARCH
卷 339, 期 16, 页码 2673-2682出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carres.2004.08.015
关键词
maize starch; succinylation; acetylation; retrogradation
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.
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