File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch

TitlePhysical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch
Authors
KeywordsAcetylation
Enzymes
Gels
Hardness
Solubility
Swelling
Viscosity
Issue Date1998
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol
Citation
Carbohydrate Polymers, 1998, v. 34 n. 4, p. 283-289 How to Cite?
AbstractThe physical properties and enzymatic digestibility of acetylated starches prepared in the laboratory from high amylose (Hi-MaizeTM, 66% amylose; and GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches provided by Starch Australasia Limited were studied. Acetylation decreased temperature at peak viscosity, while slightly increasing peak viscosity compared to the matching unmodified starch. It increased cool paste viscosity except in the case of normal starch. All the acetylated starches had lower onset temperature (To), intermediate temperature (Tp), completion temperature (Tc) and endothermic energy (ΔH) than their unmodified starches, but acetylation increased swelling power and solubility. After acetylation, the hardness of all the starch gels decreased; adhesiveness decreased and springiness increased except for waxy starch where it was the reverse; cohesiveness increased in each case. Acetylation increased the clarity of all the starches, except for waxy which showed a decrease. Acetylation increased the enzymatic digestibility compared to the unmodified starches. © 1998 Elsevier Science Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/133517
ISSN
2015 Impact Factor: 4.219
2015 SCImago Journal Rankings: 1.490
References

 

DC FieldValueLanguage
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorRamsden, Len_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2011-05-18T02:38:41Z-
dc.date.available2011-05-18T02:38:41Z-
dc.date.issued1998en_HK
dc.identifier.citationCarbohydrate Polymers, 1998, v. 34 n. 4, p. 283-289en_HK
dc.identifier.issn0144-8617en_HK
dc.identifier.urihttp://hdl.handle.net/10722/133517-
dc.description.abstractThe physical properties and enzymatic digestibility of acetylated starches prepared in the laboratory from high amylose (Hi-MaizeTM, 66% amylose; and GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches provided by Starch Australasia Limited were studied. Acetylation decreased temperature at peak viscosity, while slightly increasing peak viscosity compared to the matching unmodified starch. It increased cool paste viscosity except in the case of normal starch. All the acetylated starches had lower onset temperature (To), intermediate temperature (Tp), completion temperature (Tc) and endothermic energy (ΔH) than their unmodified starches, but acetylation increased swelling power and solubility. After acetylation, the hardness of all the starch gels decreased; adhesiveness decreased and springiness increased except for waxy starch where it was the reverse; cohesiveness increased in each case. Acetylation increased the clarity of all the starches, except for waxy which showed a decrease. Acetylation increased the enzymatic digestibility compared to the unmodified starches. © 1998 Elsevier Science Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpolen_HK
dc.relation.ispartofCarbohydrate Polymersen_HK
dc.subjectAcetylationen_US
dc.subjectEnzymesen_US
dc.subjectGelsen_US
dc.subjectHardnessen_US
dc.subjectSolubilityen_US
dc.subjectSwellingen_US
dc.subjectViscosityen_US
dc.titlePhysical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starchen_HK
dc.typeArticleen_HK
dc.identifier.emailRamsden, L: lramsden@hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityRamsden, L=rp01484en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0031345328en_HK
dc.identifier.hkuros31580-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031345328&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume34en_HK
dc.identifier.issue4en_HK
dc.identifier.spage283en_HK
dc.identifier.epage289en_HK
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridRamsden, L=6603549232en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats