Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches
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- 作者：Radhiah Shukria ; b ; radhiah@upm.edu.my" class="auth_mail" title="E-mail the corresponding author ; Yong-Cheng Shia ; ycshi@ksu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：AGU ; anhydrous glucose units ; ANOVA ; analysis of variance ; CLWMS ; cross-linked waxy maize starch ; cyclic-MSMP ; cyclic-monostarch phosphate ; db ; dry basis ; DSC ; differential scanning calorimeter ; DSMP ; distarch monophosphate ; MSDP ; monostarch diphosphate ; MSMP ; monostarch monophosphate positioned at C3 and C6 ; P ; phosphorus ; NMR ; nuclear magnetic resonance ; Pi ; inorganic phosphate ; sb ; starch basis ; STMP ; sodium trimetaphosphate ; STPP ; sodium tripolyphosphate ; wb ; wet basis ; WMS ; waxy maize starc
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：90-95
- 全文大小：749 K
文摘
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Treating phosphorylated cross-linked starch at different pH values altered its pasting properties.
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Total bound phosphate esters reduced at high pH.
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Settling volume of cross-linked starch decreased at high pH.