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- Publisher Website: 10.1021/jf9811471
- Scopus: eid_2-s2.0-0032821315
- PMID: 10552521
- WOS: WOS:000081556400007
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Article: Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch
Title | Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch |
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Authors | |
Keywords | Cationic starch Cross-linked cationic starch Maize starch Starch digestibility Texture analysis Viscoamylography |
Issue Date | 1999 |
Publisher | American 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? |
Abstract | The 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 Identifier | http://hdl.handle.net/10722/68545 |
ISSN | 2023 Impact Factor: 5.7 2023 SCImago Journal Rankings: 1.114 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
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dc.contributor.author | Liu, H | en_HK |
dc.contributor.author | Corke, H | en_HK |
dc.contributor.author | Ramsden, L | en_HK |
dc.date.accessioned | 2010-09-06T06:05:34Z | - |
dc.date.available | 2010-09-06T06:05:34Z | - |
dc.date.issued | 1999 | en_HK |
dc.identifier.citation | Journal Of Agricultural And Food Chemistry, 1999, v. 47 n. 7, p. 2523-2528 | en_HK |
dc.identifier.issn | 0021-8561 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/68545 | - |
dc.description.abstract | The 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.language | eng | en_HK |
dc.publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau | en_HK |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | en_HK |
dc.subject | Cationic starch | en_HK |
dc.subject | Cross-linked cationic starch | en_HK |
dc.subject | Maize starch | en_HK |
dc.subject | Starch digestibility | en_HK |
dc.subject | Texture analysis | en_HK |
dc.subject | Viscoamylography | en_HK |
dc.title | Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch | en_HK |
dc.type | Article | en_HK |
dc.identifier.openurl | http://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+starch | en_HK |
dc.identifier.email | Corke, H: harold@hku.hk | en_HK |
dc.identifier.email | Ramsden, L: lramsden@hku.hk | en_HK |
dc.identifier.authority | Corke, H=rp00688 | en_HK |
dc.identifier.authority | Ramsden, L=rp01484 | en_HK |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1021/jf9811471 | en_HK |
dc.identifier.pmid | 10552521 | - |
dc.identifier.scopus | eid_2-s2.0-0032821315 | en_HK |
dc.identifier.hkuros | 45631 | en_HK |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-0032821315&selection=ref&src=s&origin=recordpage | en_HK |
dc.identifier.volume | 47 | en_HK |
dc.identifier.issue | 7 | en_HK |
dc.identifier.spage | 2523 | en_HK |
dc.identifier.epage | 2528 | en_HK |
dc.identifier.isi | WOS:000081556400007 | - |
dc.publisher.place | United States | en_HK |
dc.identifier.scopusauthorid | Liu, H=7409750275 | en_HK |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_HK |
dc.identifier.scopusauthorid | Ramsden, L=6603549232 | en_HK |
dc.identifier.issnl | 0021-8561 | - |