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

Huijun Liu, Harold Corke*, Lawrence Ramsden

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

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.

Original languageEnglish
Pages (from-to)2523-2528
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number7
DOIs
StatePublished - Jul 1999
Externally publishedYes

Keywords

  • Cationic starch
  • Cross-linked cationic starch
  • Maize starch
  • Starch digestibility
  • Texture analysis
  • Viscoamylography

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