PHYSICOCHEMICAL PROPERTIES OF CARBOXYMETHYL STARCH PREPARED FROM CORN AND WAXY AMARANTH STARCH

被引：28

作者：

BHATTACHARYYA, D ^{[1
]}

SINGHAL, RS ^{[1
]}

KULKARNI, PR ^{[1
]}

机构：

[1] UNIV BOMBAY,DEPT CHEM TECHNOL,DIV FOOD & FERMENTAT TECHNOL,BOMBAY 400019,MAHARASHTRA,INDIA

来源：

CARBOHYDRATE POLYMERS | 1995年 / 27卷 / 03期

关键词：

D O I：

10.1016/0144-8617(95)00062-C

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Modification of corn and amaranth starch to their carboxymethyl derivatives in the degree of substitution (DS) range of 0.1-0.2 enhances their viscosity characteristics as determined on a Brabender amylograph and also improves the freeze-thaw stability. The changes in amaranth starch were more pronounced than in corn starch. All the derivatives, however, had poor flow characteristics.

引用

页码：167 / 169

页数：3

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