Developments in Hydroxypropylation of Starch: A Review
| Autor: | James N. BeMiller, Lu Zhang, Min-Hong Ren, Zhen Fu |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Starch
02 engineering and technology 010402 general chemistry 01 natural sciences chemistry.chemical_compound Crystallinity stomatognathic system Amylose polycyclic compounds medicine Solubility Organic Chemistry Granule (cell biology) technology industry and agriculture food and beverages Chemical modification 021001 nanoscience & nanotechnology 0104 chemical sciences carbohydrates (lipids) chemistry Chemical engineering Amylopectin Swelling medicine.symptom 0210 nano-technology Food Science |
| Zdroj: | Starch - Stärke. 71:1800167 |
| ISSN: | 0038-9056 |
| DOI: | 10.1002/star.201800167 |
| Popis: | Because hydroxypropyl starch (HPS) represents an important chemical modification of starch, extensive studies on hydroxypropylation are being carried out at various research centers worldwide. The present review summarizes development of methods for determination of the MS (molar substitution)/DS (degree of substitution) of hydroxypropyl starch, location of hydroxypropylation reaction sites in granules and on amylose and amylopectin molecules, and factors affecting reaction efficiency. Also presented is an overview of changes of physicochemical properties of starch that result from hydroxypropylation. Specifically reviewed are the effects of hydroxypropylation on granule morphology, crystallinity, thermal properties, swelling, and solubility; pasting, paste, and retrogradation properties; rheological and textural properties of HPS gels; and digestibility and uses of HPS. |
| Databáze: | OpenAIRE |
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