Physicochemical properties of etherified maize starches

A.M.L. Huijbrechts, M. Desse, T. Budtova, M.C.R. Franssen, G.M. Visser, C.G. Boeriu, E.J.R. Sudhölter

Research output: Contribution to journalArticleAcademicpeer-review

30 Citations (Scopus)


The changes in starch properties due to etherification with allyl glycidyl ether (AGE) have been investigated. After etherification of three different starches (containing 0.9%, 27% and 70% amylose), no appreciable differences in granular appearance were observed, but the granule crystallinity of these starches was changed. Furthermore, the incorporation of AGE in the starch significantly affects its physicochemical properties: the gelatinization temperatures were decreased and the pasting properties were altered. Both the swelling power and the solubility index increased as the degree of substitution (DS) increased. The rheology behaviour of the droplets of swollen granules suspension was studied under shear flow conditions.
Original languageEnglish
Pages (from-to)170-184
JournalCarbohydrate Polymers
Issue number2
Publication statusPublished - 2008


  • enzymatic digestibility
  • physical-properties
  • solvent release
  • amylose content
  • corn starches
  • granules
  • shear
  • waxy
  • ae
  • wx


Dive into the research topics of 'Physicochemical properties of etherified maize starches'. Together they form a unique fingerprint.

Cite this