کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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605987 | 880380 | 2007 | 22 صفحه PDF | دانلود رایگان |
Effect of some common chemical modifications such as acetylation, hydroxypropylation and cross-linking on the physico-chemical, morphological, thermal and rheological properties of starches from different botanical sources have been reviewed. The distinguishing factors that affect the efficiency of modification are the starch source, amylose to amylopectin ratio, granule morphology, and type and concentration of the modifying reagent. The extent of alteration in the starch properties reflects the resistance or the susceptibility of a starch towards different chemical modifications. Modified starches with desirable properties and degree of substitution can be prepared by critically selecting a suitable modifying agent and a native starch source.
Journal: Food Hydrocolloids - Volume 21, Issue 1, January 2007, Pages 1–22