期刊
FOOD CHEMISTRY
卷 116, 期 3, 页码 709-713出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.03.019
关键词
Modified starch; Crosslinking; Phosphoryl chloride; Acetylation; Acetic anhydride
资金
- Isfahan University of Technology
Starch samples separated from oat were modified with two different levels of POCl3 (0.5 and 1.0 g kg(-1)) as a cross-linking agent and two different levels of acetic anhydride (6% and 8% (w/w)) for acetylation. Swelling factor, thermal properties and retrogradation measurements were evaluated to characterise the influence of phosphorylation and acetylation on oat starch. Cross-linking decreased the swelling factor and did not improve gelatinization temperature while it increased synaeresis in comparison with native starch. Acetylation increased swelling factor but reduced gelatinization temperature and synaeresis of oat starch. (C) 2009 Elsevier Ltd. All rights reserved.
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