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Article: Physical properties of cross-linked and acetylated normal and waxy rice starch

TitlePhysical properties of cross-linked and acetylated normal and waxy rice starch
Authors
Issue Date1999
PublisherWiley - V C H Verlag GmbH & Co KGaA.
Citation
Starch/Staerke, 1999, v. 51 n. 7, p. 249-252 How to Cite?
AbstractWaxy and normal starches present wide biological diversity in their structure. The objective of this study was to investigate the effect of chemical modification on the physical properties of cross-linked and acetylated normal (NR) and waxy (WR) rice starch. Cross-linking increased shear stability and decreased swelling power and solubility of NR and WR, but increased viscosity, pasting temperature, and heat of gelatinization of WR, and decreased pasting temperature and heat of gelatinization of NR. Acetylation increased viscosity and solubility of NR and WR, while it increased the swelling power of NR, and decreased the swelling power of WR. Cross-linking increased hardness and adhesiveness of NR and WR gels, while acetylation increased hardness but decreased adhesiveness of the gels. Freeze-thaw stability results showed that both acetylation and cross-linking decreased retrogradation of NR, but increased it in WR.
Persistent Identifierhttp://hdl.handle.net/10722/68669
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
References

 

DC FieldValueLanguage
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorRamsden, Len_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:37Z-
dc.date.available2010-09-06T06:06:37Z-
dc.date.issued1999en_HK
dc.identifier.citationStarch/Staerke, 1999, v. 51 n. 7, p. 249-252en_HK
dc.identifier.issn0038-9056en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68669-
dc.description.abstractWaxy and normal starches present wide biological diversity in their structure. The objective of this study was to investigate the effect of chemical modification on the physical properties of cross-linked and acetylated normal (NR) and waxy (WR) rice starch. Cross-linking increased shear stability and decreased swelling power and solubility of NR and WR, but increased viscosity, pasting temperature, and heat of gelatinization of WR, and decreased pasting temperature and heat of gelatinization of NR. Acetylation increased viscosity and solubility of NR and WR, while it increased the swelling power of NR, and decreased the swelling power of WR. Cross-linking increased hardness and adhesiveness of NR and WR gels, while acetylation increased hardness but decreased adhesiveness of the gels. Freeze-thaw stability results showed that both acetylation and cross-linking decreased retrogradation of NR, but increased it in WR.en_HK
dc.languageengen_HK
dc.publisherWiley - V C H Verlag GmbH & Co KGaA.en_HK
dc.relation.ispartofStarch/Staerkeen_HK
dc.titlePhysical properties of cross-linked and acetylated normal and waxy rice starchen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0038-9056&volume=51&spage=249&epage=252&date=1999&atitle=Physical+properties+of+cross-linked+and+acetylated+normal+and+waxy+rice+starchen_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-s2.0-0000520233en_HK
dc.identifier.hkuros48111en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0000520233&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume51en_HK
dc.identifier.issue7en_HK
dc.identifier.spage249en_HK
dc.identifier.epage252en_HK
dc.publisher.placeGermanyen_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridRamsden, L=6603549232en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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