Abstract
The properties and structures of corn, wheat, and potato native starches and their phosphate monoester resistant starches were tested and compared. The results indicated that the resistant starch content, light transmittance, and freeze-thaw stability of the phosphate monoester resistant starch increased after modification. The native starches exhibited much higher peak viscosities compared with resistant starch (RS) and phosphate monoester resistant starches. The phosphate monoester resistant starch from corn and wheat starch exhibited a higher peak and final viscosity and lower gelatinization temperatures compared with the resistant starch, while the peak and final viscosity of the potato phosphate monoester resistant starch samples were lower than that of potato resistant starch. In the FT-IR graph, a new peak at 1244 cm−1 (P=O bond) was observed for all kinds of phosphate monoester resistant starch.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
