Effect of succinylation on the corn and amaranth starch pastes

被引：91

作者：

Bhandari, PN ^{[1
]}

Singhal, RS ^{[1
]}

机构：

[1] Inst Chem Technol, Food & Fermentat Technol Div, Matunga 400019, Mumbai, India

来源：

CARBOHYDRATE POLYMERS | 2002年 / 48卷 / 03期

关键词：

corn starch; Amaranth starch; freeze-thaw; succinylation;

D O I：

10.1016/S0144-8617(01)00310-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Succinylation of com and amaranth starches altered their swelling power as a function of temperature and degree of substitution (DS). Brabender viscoamylogram showed decrease in gelatinisation temperature with increase in DS from 0.05 to 0.20. While the peak viscosity increased with DS for com starch (CSS), the reverse was found to be true for amaranth starch (ASS). CSS showed good stability in acidic as well as salt containing medium. Both the CSS and ASS exhibited very good freeze-thaw stability and paste clarity. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：233 / 240

页数：8

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