Physicochemical properties of waxy corn starch after three-stage modification
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- 作者：Marzena Włodarczyk-Stasiak ; marzena.stasiak@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author ; Artur Mazurek ; Radosław Kowalski ; Urszula Pankiewicz ; Jerzy Jamroz
- 关键词：Degree of cross-linking ; Waxy corn starch ; Chemical modification ; Viscosity ; Functional properties
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：182-190
- 全文大小：1177 K
文摘
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Chemically modified corn starches of by various degrees of cross-linking and medium substitution.
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The hydrothermal treatment most differentiates the samples properties.
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The cross-linking of less than differentiate samples of pre-gelatinisation.
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The modified starches can be used for the non-processed food cooking.
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The modified starches can be used in food destined for long storage.