Physicochemical properties of hydroxypropyl derivative from corn and amaranth starch

被引：119
|
作者：
Pal, J [1 ]
Singhal, RS [1 ]
Kulkarni, PR [1 ]
机构：
[1] Univ Mumbai, Dept Chem Technol, Food & Fermentat Technol Div, Mumbai 400019, India
来源：
CARBOHYDRATE POLYMERS | 2002年 / 48卷 / 01期
关键词：
hydroxypropyl derivatives; physicochemical properties; corn starch; amaranth starch;
D O I：
10.1016/S0144-8617(01)00209-0
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Hydroxypropylation of starches is known to impart useful physicochemical properties that are advantageously utilized both in food as well as in non-food applications. The alteration in these properties is not only dependent on the molar substitution, but is species-specific as well. The present work compares the pasting properties of hydroxypropyl derivative prepared from corn starch and waxy Amaranthus paniculatas starch. The properties studied were swelling power, Brabender characteristics, paste clarity and freeze-thaw stability. A remarkable improvement in freeze-thaw stability of both the starches was the most significant finding of this work. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：49 / 53
页数：5
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