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Article: The physical properties and digestibility of autoclaved ae, wx and normal maize starches

TitleThe physical properties and digestibility of autoclaved ae, wx and normal maize starches
熱處理對直鏈淀粉擴增、蠟性及正常玉米淀粉物理性質和酶解率的影響
Authors
Liu, HJRamsden, LCorke, H
Keywordsae maize starch
waxy maize starch
Autoclaving
Digestibility
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. 4, p. 25-29 How to Cite?
Journal of the Chinese Cereals and Oils Association, 1998, v. 13 n. 4, p. 25-29 How to Cite?
AbstractThe physical properties,digestibility of autoclaved ae,wx and normal maize starches were studies.After autoclaving,the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.Autoclaving increased ΔH of ae,wx starch,but decreased ΔH of waxy starch.Autoclaving increased hardness and adhesiveness of waxy and normal starches,but decreased that of ae starch,while the springiness of all the starches decreased.The swelling power and solubility of all the starches decreased except for waxy starch which showed an increase in solubility after autoclaving.Autoclaving decreased clarity and digestibility of all the starches.
Persistent Identifierhttp://hdl.handle.net/10722/68563
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.accessioned2010-09-06T06:05:43Z-
dc.date.available2010-09-06T06:05:43Z-
dc.date.issued1998en_HK
dc.identifier.citation中國糧油學報, 1998, v. 13 n. 4, p. 25-29en_HK
dc.identifier.citationJournal of the Chinese Cereals and Oils Association, 1998, v. 13 n. 4, p. 25-29-
dc.identifier.issn1003-0174en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68563-
dc.description.abstractThe physical properties,digestibility of autoclaved ae,wx and normal maize starches were studies.After autoclaving,the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.Autoclaving increased ΔH of ae,wx starch,but decreased ΔH of waxy starch.Autoclaving increased hardness and adhesiveness of waxy and normal starches,but decreased that of ae starch,while the springiness of all the starches decreased.The swelling power and solubility of all the starches decreased except for waxy starch which showed an increase in solubility after autoclaving.Autoclaving decreased clarity and digestibility of all the 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.subjectae maize starch-
dc.subjectwaxy maize starch-
dc.subjectAutoclaving-
dc.subjectDigestibility-
dc.titleThe physical properties and digestibility of autoclaved ae, wx and normal maize starchesen_HK
dc.title熱處理對直鏈淀粉擴增、蠟性及正常玉米淀粉物理性質和酶解率的影響-
dc.typeArticleen_HK
dc.identifier.emailRamsden, L: lramsden@hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.hkuros40604en_HK
dc.identifier.volume13-
dc.identifier.issue4-
dc.identifier.spage25-
dc.identifier.epage29-
dc.publisher.placeChina-
dc.identifier.issnl1003-0174-

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