Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization

Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Morán, J.I., Cyras, V.P., Giudicessi, S.L., Erra-Balsells, R., Vázquez, A.
Formato: JOUR
Materias:
biopolymers
modification
rheology
Acetylated starch
Amylose content
Crystallinities
Native starch
Pasting behavior
Potato starches
Pseudoplastic
Rheological property
Swelling behavior
Thermal properties
Biomolecules
Biopolymers
Chemical modification
Elasticity
Gelation
Glycerol
Rheology
Thermodynamic properties
Viscosity
Starch
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00218995_v120_n6_p3410_Moran
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares