Effects of cross-linking and acetylation on oat starch properties

被引：110

作者：

Mirmoghtadaie, Leila ^{[1
]}

Kadivar, Mahdi ^{[1
]}

Shahedi, Mohammad ^{[1
]}

机构：

[1] Isfahan Univ Technol, Dept Food Sci & Technol, Esfahan 84156, Iran

来源：

FOOD CHEMISTRY | 2009年 / 116卷 / 03期

关键词：

Modified starch; Crosslinking; Phosphoryl chloride; Acetylation; Acetic anhydride; PHYSICOCHEMICAL PROPERTIES; GRANULE; MAIZE;

D O I：

10.1016/j.foodchem.2009.03.019

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Starch samples separated from oat were modified with two different levels of POCl3 (0.5 and 1.0 g kg(-1)) as a cross-linking agent and two different levels of acetic anhydride (6% and 8% (w/w)) for acetylation. Swelling factor, thermal properties and retrogradation measurements were evaluated to characterise the influence of phosphorylation and acetylation on oat starch. Cross-linking decreased the swelling factor and did not improve gelatinization temperature while it increased synaeresis in comparison with native starch. Acetylation increased swelling factor but reduced gelatinization temperature and synaeresis of oat starch. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：709 / 713

页数：5

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