Title of article :
Effects of cross-linking and acetylation on oat starch properties
Author/Authors :
Mirmoghtadaie، نويسنده , , Leila and Kadivar، نويسنده , , Mahdi and Shahedi، نويسنده , , Mohammad، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2009
Abstract :
Starch samples separated from oat were modified with two different levels of POCl3 (0.5 and 1.0 g kg−1) as a cross-linking agent and two different levels of acetic anhydride (6% and 8% (w/w)) for acetylation. Swelling factor, thermal properties and retrogradation measurements were evaluated to characterise the influence of phosphorylation and acetylation on oat starch. Cross-linking decreased the swelling factor and did not improve gelatinization temperature while it increased synaeresis in comparison with native starch. Acetylation increased swelling factor but reduced gelatinization temperature and synaeresis of oat starch.
Keywords :
Acetic anhydride , Modified starch , Phosphoryl chloride , Crosslinking , acetylation
Journal title :
Food Chemistry
Journal title :
Food Chemistry