THE INFLUENCE OF DEGREE OF ACID HYDROLYSIS OF CORN STARCH ON ITS OXIDATION AND PHYSICOCHEMICAL PROPERTIES

被引：0
作者：
Pietrzyk, Slawomir [1 ]
Sobolewska-Zielinska, Joanna [1 ]
Fortuna, Teresa [1 ]
Kaczmarczyk, Monika [1 ]
机构：
[1] Univ Agr, Dept Anal & Evaluat Food Qual, Balicka St 122, PL-30149 Krakow, Poland
来源：
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2018年
关键词：
ACETYLATION; AMYLOSE; LEVEL;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：367 / 370
页数：4
相关论文
共 15 条
[1]   Recent trend in the physical and chemical modification of starches from different botanical sources: A review [J].
Ashogbon, Adeleke Omodunbi ;
Akintayo, Emmanuel Temitope .
STARCH-STARKE, 2014, 66 (1-2) :41-57
[2]   ACTION OF BACILLUS-SUBTILIS ALPHA-AMYLASE ON NATIVE WHEAT-STARCH [J].
COLONNA, P ;
BULEON, A ;
LEMARIE, F .
BIOTECHNOLOGY AND BIOENGINEERING, 1988, 31 (09) :895-904
[3]   HYPOCHLORITE OXIDATION OF BARLEY AND POTATO STARCH [J].
FORSSELL, P ;
HAMUNEN, A ;
AUTIO, K ;
SUORTTI, T ;
POUTANEN, K .
STARCH-STARKE, 1995, 47 (10) :371-377
[4]  
ISO 11214, 1996, 11214 ISO
[5]   Retrogradation of starches from different botanical sources [J].
Jacobson, MR ;
Obanni, M ;
Bemiller, JN .
CEREAL CHEMISTRY, 1997, 74 (05) :511-518
[6]   Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals' formation [J].
Pietrzyk, Slawomir ;
Fortuna, Teresa ;
Juszczak, Leslaw ;
Galkowska, Dorota ;
Baczkowicz, Malgorzata ;
Labanowska, Maria ;
Kurdziel, Magdalena .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 106 :57-67
[7]   Effect of the oxidation level of corn starch on its acetylation and physicochemical and rheological properties [J].
Pietrzyk, Slawomir ;
Juszczak, Leslaw ;
Fortuna, Teresa ;
Ciemniewska, Anna .
JOURNAL OF FOOD ENGINEERING, 2014, 120 :50-56
[8]  
PN, 1978, PN78A74701
[9]  
Richter M., 1968, AUSGEWAHLTE METHODEN, P40
[10]   Properties of starches modified by different acids [J].
Singh, V. ;
Ali, S. Z. .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2008, 11 (03) :495-507
12