title: [Physical, chemical and biological properties of food modified starches].
abstract: Aim of work was to compare the chemical and biological properties of starches modified by adipinic acid acetylation. Starches in question were: native maize starch "Novation 4600"; acetylated adipat di-starch of the cold swelling "Prejeflo CH 20"; acetylated adipat di-starch of the cold swelling "Prejeflo CH 40"; acetylated adipat di-starch of the hot swelling "Clearam CH 2020". The differences between starches were connected with number of cross-cut lacings in the structure, and with abilities to be gelatinized in the cold water. Rate of hydrolysis and water-retaining capacities were higher for cold swelling starches which contained the smaller number of resistance fractions. Acetyl value of cold swelling starches was higher under elevation of cross-cut lacing.
authors.forename: M M
authors.initials: MM
authors.lastname: Gapparov
authors.forename: A I
authors.initials: AI
authors.lastname: Sokolov
authors.forename: E A
authors.initials: EA
authors.lastname: Martynova
authors.forename: O S
authors.initials: OS
authors.lastname: Kulikova
authors.forename: V V
authors.initials: VV
authors.lastname: Bessonov
authors.forename: L V
authors.initials: LV
authors.lastname: Berketova
mesh_terms: D000107:Acetylation; D002236:Carbohydrate Conformation; D005504:Food Analysis; D006868:Hydrolysis; D013213:Starch / Q000032:analysis* / Q000737:chemistry; D014867:Water