Effect of Food Ingredients on the Viscosity of Phosphate Monoesters of Corn Starch

Autor:	Felix Guillermo Reyes Reyes, M. A. Schirmer, M. C. F. Toledo
Rok vydání:	1986
Předmět:	Sucrose Sodium fungi Organic Chemistry chemistry.chemical_element Carbohydrate Phosphate chemistry.chemical_compound Viscosity chemistry Mashing Polymer chemistry Food science Corn starch Food Science
Zdroj:	Starch - Stärke. 38:124-128
ISSN:	1521-379X 0038-9056
DOI:	10.1002/star.19860380406
Popis:	The influence of sodium chloride, sucrose and pH on the pasting characteristics of corn starch phosphate monoesters (SPM) with different degrees of substitution (D.S.) were investigated. The SPM with D.S. of 0.055 showed a marked decrease of the initial viscosity with an increase of sucrose concentration up to 55%. The opposite effect was observed for the SPM with D.S. of 0.113 and 0.147. All the SPM presented a higher final viscosity with an increase of sucrose concentration. A significant decrease of the initial viscosity and of all other pasting characteristics of the initial viscosity and of all other pasting characteristics was noted in the presence of sodium chloride. The phosphated starches were not stable in acidic medium and showed some reduction of their pasting characteristics in alkaline medium.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d9502ae4adea1ddb17514adcb9d42210 https://doi.org/10.1002/star.19860380406 Zobrazit plný text záznamu Plný text