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

TitlePhysical properties and enzymatic digestibility of hydroxypropylated ae, wx, and normal maize starch
Authors
KeywordsDigestibility
Hydroxypropylated starch
Maize starch
Pasting properties
Issue Date1999
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol
Citation
Carbohydrate Polymers, 1999, v. 40 n. 3, p. 175-182 How to Cite?
AbstractThe physical properties and enzymatic digestibility of hydroxypropylated starches prepared from high amylose (Hi-Maize™, 66% amylose; GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches were studied. For normal and high amylose starch, hydroxypropylation decreased the temperature at peak viscosity and caused a large increase in both the peak and cool paste viscosities. Hydroxypropylation had little effect on the pasting properties of waxy starch. All the hydroxypropylated starches had lower gelatinization parameters (To, Tp, Tc, and ΔH) than their unmodified and control starches, but hydroxypropylation increased swelling power and solubility. After hydroxypropylation, the hardness and adhesiveness of all the starch gels decreased. Hydroxypropylation increased the clarity and enzymatic digestibility of all the starches. © 1999 Elsevier Science Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68668
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.accessioned2010-09-06T06:06:36Z-
dc.date.available2010-09-06T06:06:36Z-
dc.date.issued1999en_HK
dc.identifier.citationCarbohydrate Polymers, 1999, v. 40 n. 3, p. 175-182en_HK
dc.identifier.issn0144-8617en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68668-
dc.description.abstractThe physical properties and enzymatic digestibility of hydroxypropylated starches prepared from high amylose (Hi-Maize™, 66% amylose; GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches were studied. For normal and high amylose starch, hydroxypropylation decreased the temperature at peak viscosity and caused a large increase in both the peak and cool paste viscosities. Hydroxypropylation had little effect on the pasting properties of waxy starch. All the hydroxypropylated starches had lower gelatinization parameters (To, Tp, Tc, and ΔH) than their unmodified and control starches, but hydroxypropylation increased swelling power and solubility. After hydroxypropylation, the hardness and adhesiveness of all the starch gels decreased. Hydroxypropylation increased the clarity and enzymatic digestibility of all the starches. © 1999 Elsevier Science Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpolen_HK
dc.relation.ispartofCarbohydrate Polymersen_HK
dc.subjectDigestibilityen_HK
dc.subjectHydroxypropylated starchen_HK
dc.subjectMaize starchen_HK
dc.subjectPasting propertiesen_HK
dc.titlePhysical properties and enzymatic digestibility of hydroxypropylated ae, wx, and normal maize starchen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0144-8617&volume=40&spage=175&epage=182&date=1999&atitle=Physical+properties+and+enzymatic+digestibility+of+hydroxypropylated+ae+wx,+and+normal+maize+starchesen_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_fulltext-
dc.identifier.scopuseid_2-s2.0-0000464379en_HK
dc.identifier.hkuros45640en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0000464379&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume40en_HK
dc.identifier.issue3en_HK
dc.identifier.spage175en_HK
dc.identifier.epage182en_HK
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridRamsden, L=6603549232en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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