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Article: Functional properties of hydroxypropylated ae, wx, and normal maize starches

TitleFunctional properties of hydroxypropylated ae, wx, and normal maize starches
羥丙基直鏈擴增、蠟性和正常玉米淀粉功能性質的研究
Authors
Liu, HJRamsden, LCorke, H
KeywordsHydroxypropylated starch
ae starch
wx starch
Pasting property
Swelling powder
Issue Date1998
PublisherChinese Cereals and Oils Association. The Journal's web site is located at http://zlyx.chinajournal.net.cn/
Citation
中國糧油學報, 1998, v. 13 n. 1, p. 16-20 How to Cite?
Journal of the Chinese Cereals and Oils Association, 1998, v. 13 n. 1, p. 16-20 How to Cite?
AbstractThe effect of hydroxypropylation on the functional property and digestibility of high amylose (Hi-Maize,66% amylose and GELOSE50,amylose47%),waxy (MAZACA 3401X,3.3% amylose),and normal (22.4% amylose) maize sta0rches provided by Starch Australasia Limited werestudied.hydroxypropylation decreased pasting temperature and increased peak viscosity except for waxy starch whose viscosity slightly decreased. the result of DSC showed that all the hydroxypropylated starches had lower To,Tp,Tc and △H than their unmodified starches,but hydroxypropylation increased swelling power and solubility. After hydroxypropylation,the hardness and adhesiveness of all the starch gel decreased,while the clarity and enzymatic digestibility of all the starch increased compared with their unmodified starches.
Persistent Identifierhttp://hdl.handle.net/10722/68555
ISSN
1003-0174
2020 SCImago Journal Rankings: 0.143

 

DC FieldValueLanguage
dc.contributor.authorLiu, HJen_HK
dc.contributor.authorRamsden, Len_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:39Z-
dc.date.available2010-09-06T06:05:39Z-
dc.date.issued1998en_HK
dc.identifier.citation中國糧油學報, 1998, v. 13 n. 1, p. 16-20en_HK
dc.identifier.citationJournal of the Chinese Cereals and Oils Association, 1998, v. 13 n. 1, p. 16-20-
dc.identifier.issn1003-0174en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68555-
dc.description.abstractThe effect of hydroxypropylation on the functional property and digestibility of high amylose (Hi-Maize,66% amylose and GELOSE50,amylose47%),waxy (MAZACA 3401X,3.3% amylose),and normal (22.4% amylose) maize sta0rches provided by Starch Australasia Limited werestudied.hydroxypropylation decreased pasting temperature and increased peak viscosity except for waxy starch whose viscosity slightly decreased. the result of DSC showed that all the hydroxypropylated starches had lower To,Tp,Tc and △H than their unmodified starches,but hydroxypropylation increased swelling power and solubility. After hydroxypropylation,the hardness and adhesiveness of all the starch gel decreased,while the clarity and enzymatic digestibility of all the starch increased compared with their unmodified starches.-
dc.languagechien_HK
dc.publisherChinese Cereals and Oils Association. The Journal's web site is located at http://zlyx.chinajournal.net.cn/en_HK
dc.relation.ispartof中國糧油學報en_HK
dc.relation.ispartofJournal of the Chinese Cereals and Oils Association-
dc.subjectHydroxypropylated starch-
dc.subjectae starch-
dc.subjectwx starch-
dc.subjectPasting property-
dc.subjectSwelling powder-
dc.titleFunctional properties of hydroxypropylated ae, wx, and normal maize starchesen_HK
dc.title羥丙基直鏈擴增、蠟性和正常玉米淀粉功能性質的研究-
dc.typeArticleen_HK
dc.identifier.emailRamsden, L: lramsden@hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.hkuros31592en_HK
dc.identifier.volume13-
dc.identifier.issue1-
dc.identifier.spage16-
dc.identifier.epage20-
dc.publisher.placeChina-
dc.identifier.issnl1003-0174-

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