Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch
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- 作者：Bidyut Jyoti Hazarika ; Nandan Sit ; nandansit@yahoo.co.in" class="auth_mail" title="E-mail the corresponding author
- 关键词：Taro starch ; Hydroxypropylation ; Cross-linking ; Single modification ; Dual modification ; Physicochemical properties
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 April 2016
- 年：2016
- 卷：140
- 期：Complete
- 页码：269-278
- 全文大小：1504 K
文摘
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Significant differences in the properties of native and modified starches were observed.
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Hydroxypropylation improved freeze-thaw stability, clarity and swelling.
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Cross-linking was responsible for improving viscosity and firmness of starch pastes.
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Dual-modification allows improvement in almost all functional properties.
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Sequence of modification in dual modification also affected the functional properties.