Abstract
The physical properties and enzymatic digestibility of hydroxypropylated starches prepared from high amylose (Hi-Maize™, 66% amylose; GELOSE 50, 47% amylose), waxy (MAZACA 3401X, 3.3% amylose), and normal (22.4% amylose) maize starches were studied. For normal and high amylose starch, hydroxypropylation decreased the temperature at peak viscosity and caused a large increase in both the peak and cool paste viscosities. Hydroxypropylation had little effect on the pasting properties of waxy starch. All the hydroxypropylated starches had lower gelatinization parameters (To, Tp, Tc, and ΔH) than their unmodified and control starches, but hydroxypropylation increased swelling power and solubility. After hydroxypropylation, the hardness and adhesiveness of all the starch gels decreased. Hydroxypropylation increased the clarity and enzymatic digestibility of all the starches.
Sign-in/Register to access full text options 
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.
