| Autor: |
John, J. K., Raja, K. C. M., Rani, S., Moorthy, S. N., Eliasson, A. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jan/Feb2002, Vol. 67 Issue 1, p10-14, 5p, 4 Charts, 3 Graphs |
| Abstrakt: |
Arrowroot starch was acid-treated using 2.2 M HCI at 29 to 30 °C for durations of 0 to72 h, and properties of the control and modified samples were compared. Increasing length of acid treatment produced a progressive decline in amylose blue value, intrinsic viscosity, and swelling power, as well as an increase in free sugars and solubility. Differential scanning calorimetry (DSC) studies highlighted changes effected by acid-treatment in the gelatinization behavior of the starch samples. Gel permeation chromatography (GPC) studies on 32- and 72-h aciddreated samples indicated a greater proportion of dextrins with a higher percentage of reducing sugars, compared to the control. While X-ray diffraction data suggested minor changes in the crystal phase impacted by acid-treatment, in vitro digestibility of both control and acid-treated samples did not show any appreciable change in overall patterns. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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