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

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28 Citations (Scopus)

Abstract

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
Volume74
Issue number2
DOIs
Publication statusPublished - 2008

Keywords

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

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    Huijbrechts, A. M. L., Desse, M., Budtova, T., Franssen, M. C. R., Visser, G. M., Boeriu, C. G., & Sudhölter, E. J. R. (2008). Physicochemical properties of etherified maize starches. Carbohydrate Polymers, 74(2), 170-184. https://doi.org/10.1016/j.carbpol.2008.02.001