TY - JOUR
T1 - Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch
AU - Liu, Huijun
AU - Ramsden, Lawrence
AU - Corke, Harold
PY - 1997/12/31
Y1 - 1997/12/31
N2 - The physical properties and enzymatic digestibility of acetylated starches prepared in the laboratory from high amylose (Hi-MaizeTM, 66% amylose; and GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches provided by Starch Australasia Limited were studied. Acetylation decreased temperature at peak viscosity, while slightly increasing peak viscosity compared to the matching unmodified starch. It increased cool paste viscosity except in the case of normal starch. All the acetylated starches had lower onset temperature (To), intermediate temperature (Tp), completion temperature (Tc) and endothermic energy (ΔH) than their unmodified starches, but acetylation increased swelling power and solubility. After acetylation, the hardness of all the starch gels decreased; adhesiveness decreased and springiness increased except for waxy starch where it was the reverse; cohesiveness increased in each case. Acetylation increased the clarity of all the starches, except for waxy which showed a decrease. Acetylation increased the enzymatic digestibility compared to the unmodified starches.
AB - The physical properties and enzymatic digestibility of acetylated starches prepared in the laboratory from high amylose (Hi-MaizeTM, 66% amylose; and GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches provided by Starch Australasia Limited were studied. Acetylation decreased temperature at peak viscosity, while slightly increasing peak viscosity compared to the matching unmodified starch. It increased cool paste viscosity except in the case of normal starch. All the acetylated starches had lower onset temperature (To), intermediate temperature (Tp), completion temperature (Tc) and endothermic energy (ΔH) than their unmodified starches, but acetylation increased swelling power and solubility. After acetylation, the hardness of all the starch gels decreased; adhesiveness decreased and springiness increased except for waxy starch where it was the reverse; cohesiveness increased in each case. Acetylation increased the clarity of all the starches, except for waxy which showed a decrease. Acetylation increased the enzymatic digestibility compared to the unmodified starches.
UR - http://www.scopus.com/inward/record.url?scp=0031345328&partnerID=8YFLogxK
U2 - 10.1016/s0144-8617(97)00130-6
DO - 10.1016/s0144-8617(97)00130-6
M3 - 文章
AN - SCOPUS:0031345328
SN - 0144-8617
VL - 34
SP - 283
EP - 289
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 4
ER -