Influence of Chemical Modification Level of Starch on Flow Properties of Gelatinized Phosphate Cross-linked and Acetylated Waxy Corn Starch Suspensions
| Autor: | Hitoshi Asada, Kanichi Suzuki |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Waxy corn
Chromatography biology Starch Phosphorus food and beverages Viscometer Chemical modification chemistry.chemical_element Phosphate biology.organism_classification Modified starch chemistry.chemical_compound chemistry medicine sense organs Swelling medicine.symptom Food Science Nuclear chemistry |
| Zdroj: | NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 51:613-619 |
| ISSN: | 1881-6681 1341-027X |
| Popis: | oxychloride, and acetylated substitution was adjusted to the same degree on all starch samples. Flow properties of these starch suspensions were determined by using a capillary tube viscometer. Flow parameters of these starch suspensions were markedly changed over 1.21×10-4% (w/w) of the phosphorus content. Logarithmic increasing phosphorus content of starch. When the phosphorus content of these modified starch (crosslinking level) was over 9.00×10-4% (w/w), the swelling of starch granules was retarded. This led to the small change in logK and log μa values. Flow properties of modified starch suspensions were found to be |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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