Title of article
Physicochemical properties of etherified maize starches
Author/Authors
Huijbrechts، نويسنده , , Annemarie M.L. and Desse، نويسنده , , Melinda and Budtova، نويسنده , , Tatiana and Franssen، نويسنده , , Maurice C.R. and Visser، نويسنده , , Gerben M. and Boeriu، نويسنده , , Carmen G. and Sudhِlter، نويسنده , , Ernst J.R.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2008
Pages
15
From page
170
To page
184
Abstract
The changes in starch properties due to etherification with allyl glycidyl ether (AGE) have been investigated. After etherification of three different starches (containing 0.9%, 27% and 70% amylose), no appreciable differences in granular appearance were observed, but the granule crystallinity of these starches was changed. Furthermore, the incorporation of AGE in the starch significantly affects its physicochemical properties: the gelatinization temperatures were decreased and the pasting properties were altered. Both the swelling power and the solubility index increased as the degree of substitution (DS) increased. The rheology behaviour of the droplets of swollen granules suspension was studied under shear flow conditions.
Keywords
Pasting properties , granule morphology , Gelatinization , Swelling power , Etherification of maize starch , Rheological properties
Journal title
CARBOHYDRATE POLYMERS
Serial Year
2008
Journal title
CARBOHYDRATE POLYMERS
Record number
1620440
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