Impact of reagent infiltration time on reaction patterns and pasting properties of modified maize and wheat starches
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- 作者：Jung Sun Honga ; 1 ; relahong@snu.ac.kr" class="auth_mail" title="E-mail the corresponding author ; James N. BeMillerb ; bemiller@purdue.edu" class="auth_mail" title="E-mail the corresponding author ; Kerry C. Hubera ; 2 ; huberk@byui.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Starch modification ; Cross-linking ; Fluorescent probe ; Derivatization ; Pasting property
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 October 2016
- 年：2016
- 卷：151
- 期：Complete
- 页码：851-861
- 全文大小：2810 K
文摘
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A longer reagent infiltration time increased reaction uniformity within granules.
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Amylose (AM) was reacted more than amylopectin (AP) for all infiltration times.
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AM:AP reactivity increased with increasing granular reaction uniformity (wheat starch).
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Pasting viscosity decreased (cross-linking) as the reagent infiltration time increased.
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Granular/molecular reaction locale impacts pasting properties of starch derivatives.