TY - JOUR
T1 - Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch
AU - Liu, Huijun
AU - Corke, Harold
AU - Ramsden, Lawrence
N1 - Copyright:
Copyright 2007 Elsevier B.V., All rights reserved.
PY - 1999/7
Y1 - 1999/7
N2 - 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.
AB - 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.
KW - Cationic starch
KW - Cross-linked cationic starch
KW - Maize starch
KW - Starch digestibility
KW - Texture analysis
KW - Viscoamylography
UR - http://www.scopus.com/inward/record.url?scp=0032821315&partnerID=8YFLogxK
U2 - 10.1021/jf9811471
DO - 10.1021/jf9811471
M3 - 文章
C2 - 10552521
AN - SCOPUS:0032821315
VL - 47
SP - 2523
EP - 2528
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 7
ER -