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Article: The physical properties and digestibility of autoclaved ae, wx and normal maize starches
| Title | The physical properties and digestibility of autoclaved ae, wx and normal maize starches 熱處理對直鏈淀粉擴增、蠟性及正常玉米淀粉物理性質和酶解率的影響 |
|---|---|
| Authors | |
| Keywords | ae maize starch waxy maize starch Autoclaving Digestibility |
| Issue Date | 1998 |
| Publisher | Chinese Cereals and Oils Association. The Journal's web site is located at http://zlyx.chinajournal.net.cn/ |
| Citation | 中國糧油學報, 1998, v. 13 n. 4, p. 25-29 How to Cite? Journal of the Chinese Cereals and Oils Association, 1998, v. 13 n. 4, p. 25-29 How to Cite? |
| Abstract | The physical properties,digestibility of autoclaved ae,wx and normal maize starches were studies.After autoclaving,the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.Autoclaving increased ΔH of ae,wx starch,but decreased ΔH of waxy starch.Autoclaving increased hardness and adhesiveness of waxy and normal starches,but decreased that of ae starch,while the springiness of all the starches decreased.The swelling power and solubility of all the starches decreased except for waxy starch which showed an increase in solubility after autoclaving.Autoclaving decreased clarity and digestibility of all the starches. |
| Persistent Identifier | http://hdl.handle.net/10722/68563 |
| ISSN | 2023 SCImago Journal Rankings: 0.150 |
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Liu, HJ | en_HK |
| dc.contributor.author | Ramsden, L | en_HK |
| dc.contributor.author | Corke, H | en_HK |
| dc.date.accessioned | 2010-09-06T06:05:43Z | - |
| dc.date.available | 2010-09-06T06:05:43Z | - |
| dc.date.issued | 1998 | en_HK |
| dc.identifier.citation | 中國糧油學報, 1998, v. 13 n. 4, p. 25-29 | en_HK |
| dc.identifier.citation | Journal of the Chinese Cereals and Oils Association, 1998, v. 13 n. 4, p. 25-29 | - |
| dc.identifier.issn | 1003-0174 | en_HK |
| dc.identifier.uri | http://hdl.handle.net/10722/68563 | - |
| dc.description.abstract | The physical properties,digestibility of autoclaved ae,wx and normal maize starches were studies.After autoclaving,the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.Autoclaving increased ΔH of ae,wx starch,but decreased ΔH of waxy starch.Autoclaving increased hardness and adhesiveness of waxy and normal starches,but decreased that of ae starch,while the springiness of all the starches decreased.The swelling power and solubility of all the starches decreased except for waxy starch which showed an increase in solubility after autoclaving.Autoclaving decreased clarity and digestibility of all the starches. | - |
| dc.language | chi | en_HK |
| dc.publisher | Chinese Cereals and Oils Association. The Journal's web site is located at http://zlyx.chinajournal.net.cn/ | en_HK |
| dc.relation.ispartof | 中國糧油學報 | en_HK |
| dc.relation.ispartof | Journal of the Chinese Cereals and Oils Association | - |
| dc.subject | ae maize starch | - |
| dc.subject | waxy maize starch | - |
| dc.subject | Autoclaving | - |
| dc.subject | Digestibility | - |
| dc.title | The physical properties and digestibility of autoclaved ae, wx and normal maize starches | en_HK |
| dc.title | 熱處理對直鏈淀粉擴增、蠟性及正常玉米淀粉物理性質和酶解率的影響 | - |
| dc.type | Article | en_HK |
| dc.identifier.email | Ramsden, L: lramsden@hku.hk | en_HK |
| dc.identifier.email | Corke, H: harold@hku.hk | en_HK |
| dc.identifier.authority | Corke, H=rp00688 | en_HK |
| dc.identifier.hkuros | 40604 | en_HK |
| dc.identifier.volume | 13 | - |
| dc.identifier.issue | 4 | - |
| dc.identifier.spage | 25 | - |
| dc.identifier.epage | 29 | - |
| dc.publisher.place | China | - |
| dc.identifier.issnl | 1003-0174 | - |