[Physical, chemical and biological properties of food modified starches].
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.
Gapparov
M M
MM
Sokolov
A I
AI
Martynova
E A
EA
Kulikova
O S
OS
Bessonov
V V
VV
Berketova
L V
LV
D000107:Acetylation; D002236:Carbohydrate Conformation; D005504:Food Analysis; D006868:Hydrolysis; D013213:Starch / Q000032:analysis* / Q000737:chemistry; D014867:Water