Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

被引：40

作者：

Tian, Shuangqi ^{[1
]}

Chen, Yimei ^{[1
]}

Chen, Zhicheng ^{[1
]}

Yang, Yingqi ^{[1
]}

Wang, Yanbo ^{[1
]}

机构：

[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Henan, Peoples R China

来源：

JOURNAL OF FOOD QUALITY | 2018年

关键词：

OCTENYL SUCCINIC ANHYDRIDE; AMYLOSE MAIZE STARCHES; POTATO STARCH; WAXY MAIZE; THERMAL-PROPERTIES; HYDROXYPROPYL DERIVATIVES; RHEOLOGICAL PROPERTIES; BAKING PROPERTIES; FROZEN STORAGE; RICE STARCHES;

D O I：

10.1155/2018/1395978

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.

引用

页数：7

共 55 条

[1] Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures [J].

Acquarone, VM ;

Rao, MA .

CARBOHYDRATE POLYMERS, 2003, 51 (04) :451-458

[2] Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature [J].

Altuna, Luz ;

Lidia Herrera, Mara ;

Laura Foresti, Mara .

FOOD HYDROCOLLOIDS, 2018, 80 :97-110

[3] DISTRIBUTION OF PARTIAL DIGESTION PRODUCTS OF HYDROXYPROPYL DERIVATIVES OF MAIZE, WAXY MAIZE AND HIGH AMYLOSE MAIZE STARCHES [J].

AZEMI, BMNM ;

KENSINGTON, MW .

STARCH-STARKE, 1994, 46 (11) :440-443

[4] Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs [J].

Bhattacharya, M ;

Langstaff, TM ;

Berzonsky, WA .

FOOD RESEARCH INTERNATIONAL, 2003, 36 (04) :365-372

[5] Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches [J].

Bhosale, Rajesh ;

Singhal, Rekha .

CARBOHYDRATE POLYMERS, 2006, 66 (04) :521-527

[6] Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize [J].

Chaudhary, A. L. ;

Miler, M. ;

Torley, P. J. ;

Sopade, P. A. ;

Halley, P. J. .

CARBOHYDRATE POLYMERS, 2008, 74 (04) :907-913

[7] Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes [J].

Chen, Z ;

Schols, HA ;

Voragen, AGJ .

JOURNAL OF FOOD SCIENCE, 2003, 68 (02) :431-437

[8] Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time [J].

Choi, SG ;

Kerr, WL .

STARCH-STARKE, 2004, 56 (05) :181-189

[9] Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin [J].

Chung, Hyun-Jung ;

Lee, Seung-Eun ;

Han, Jung-Ah ;

Lim, Seung-Taik .

JOURNAL OF CEREAL SCIENCE, 2010, 52 (03) :496-501

[10] Acetylation of rice starch in an aqueous medium for use in food [J].

Colussi, Rosana ;

Mello El Halal, Shanise Lisle ;

Pinto, Vania Zanella ;

Bartz, Josiane ;

Gutkoski, Luiz Carlos ;

Zavareze, Elessandra da Rosa ;

Guerra Dias, Alvaro Renato .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (02) :1076-1082

← 1 2 3 4 5 6 →