Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - A review

被引：786

作者：

Singh, Jaspreet ^{[1
]}

Kaur, Lovedeep

McCarthy, O. J.

机构：

[1] Massey Univ, Riddet Ctr, Palmerston North, New Zealand

[2] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North, New Zealand

来源：

FOOD HYDROCOLLOIDS | 2007年 / 21卷 / 01期

关键词：

starch; potato; maize; wheat; rice; chemical modification; cross-linking; hydroxypropylation; acetylation; physico-chemical; morphological; thermal; rheological;

D O I：

10.1016/j.foodhyd.2006.02.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effect of some common chemical modifications such as acetylation, hydroxypropylation and cross-linking on the physico-chemical, morphological, thermal and rheological properties of starches from different botanical sources have been reviewed. The distinguishing factors that affect the efficiency of modification are the starch source, amylose to amylopectin ratio, granule morphology, and type and concentration of the modifying reagent. The extent of alteration in the starch properties reflects the resistance or the susceptibility of a starch towards different chemical modifications. Modified starches with desirable properties and degree of substitution can be prepared by critically selecting a suitable modifying agent and a native starch source. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1 / 22

页数：22

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