Physicochemical properties of maca starch
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- 作者：Ling Zhanga ; Guantian Lib ; Sunan Wangc ; Weirong Yaoa ; yaoweirongcn@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Fan Zhub ; fzhu5@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Maca (Lepidium meyenii Walpers) ; Starch ; Thermal property ; Pasting ; Enzymatic susceptibility
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：56-63
- 全文大小：852 K
文摘
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Physicochemical properties of starches from three maca genotypes were studied.
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Three starches presented variability in physicochemical and functional properties.
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Big differences were found comparing with maize, cassava, and potato starches.
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Maca starch may be useful as specialty starch in the food and non-food industries.