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Article: Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch

TitleFunctional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch
Authors
KeywordsCationic starch
Cross-linked cationic starch
Maize starch
Starch digestibility
Texture analysis
Viscoamylography
Issue Date1999
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 1999, v. 47 n. 7, p. 2523-2528 How to Cite?
AbstractThe functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starches were studied. Cationization reduced the endothermic transition temperatures (T(o), T(p), and T(c)), however, it increased peak viscosity, swelling power, solubility, clarity, and digestibility of all the starches compared to the corresponding native starch. After cationization, the enthalpy of waxy and normal starches was little changed but ae starch showed a decrease. For gel texture, cationization increased the hardness, adhesiveness, and springiness of all the starches, except for the hardness and adhesiveness of normal starch which showed a decrease, and the springiness of waxy starch did not show much change compared to the corresponding control starch. Cross-linking of cationic starch increased the endothermic transition temperatures, as well as peak viscosity. However, it reduced the swelling power and solubility, clarity, and enzymatic digestibility of all the cationic starches.
Persistent Identifierhttp://hdl.handle.net/10722/68545
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorCorke, Hen_HK
dc.contributor.authorRamsden, Len_HK
dc.date.accessioned2010-09-06T06:05:34Z-
dc.date.available2010-09-06T06:05:34Z-
dc.date.issued1999en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1999, v. 47 n. 7, p. 2523-2528en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68545-
dc.description.abstractThe functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starches were studied. Cationization reduced the endothermic transition temperatures (T(o), T(p), and T(c)), however, it increased peak viscosity, swelling power, solubility, clarity, and digestibility of all the starches compared to the corresponding native starch. After cationization, the enthalpy of waxy and normal starches was little changed but ae starch showed a decrease. For gel texture, cationization increased the hardness, adhesiveness, and springiness of all the starches, except for the hardness and adhesiveness of normal starch which showed a decrease, and the springiness of waxy starch did not show much change compared to the corresponding control starch. Cross-linking of cationic starch increased the endothermic transition temperatures, as well as peak viscosity. However, it reduced the swelling power and solubility, clarity, and enzymatic digestibility of all the cationic starches.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectCationic starchen_HK
dc.subjectCross-linked cationic starchen_HK
dc.subjectMaize starchen_HK
dc.subjectStarch digestibilityen_HK
dc.subjectTexture analysisen_HK
dc.subjectViscoamylographyen_HK
dc.titleFunctional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starchen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=47&spage=2523&epage=2528&date=1999&atitle=Functional+properties+and+enzymatic+digestibility+of+cationic+and+cross-linked+cationic+ae,+wx+and+normal+maize+starchen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.emailRamsden, L: lramsden@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.authorityRamsden, L=rp01484en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf9811471en_HK
dc.identifier.pmid10552521-
dc.identifier.scopuseid_2-s2.0-0032821315en_HK
dc.identifier.hkuros45631en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032821315&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume47en_HK
dc.identifier.issue7en_HK
dc.identifier.spage2523en_HK
dc.identifier.epage2528en_HK
dc.identifier.isiWOS:000081556400007-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.scopusauthoridRamsden, L=6603549232en_HK

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