Physicochemical Properties of Porous Starches from Different Botanical Origin
| Periodical | Advanced Materials Research (Volume 159) |
|---|---|
| Main Theme | Micro Nano Devices, Structure and Computing Systems |
| Edited by | Dehuai Zeng |
| Pages | 363-370 |
| DOI | 10.4028/www.scientific.net/AMR.159.363 |
| Citation | Hua Xi Xiao et al., 2010, Advanced Materials Research, 159, 363 |
| Online since | December, 2010 |
| Authors | Hua Xi Xiao, Qin Lu Lin, Yue Wu, Wei Tian, Wei Wu |
| Keywords | Adsorptive, Desorption, Porous Starch, Retrogradation |
| Price | US$ 28,- |
Rice, maize and potato starches were hydrolyzed by amylase to obtain porous starches as final product. The adsorptive capacity, desorbed rates, degree of crystallinity and retrogradation properties of native and porous starches were investigated. The results showed that porous starches had the stronger adsorptive capacity and slower desorbed rate compared with native starches. In the three starch materials, the adsorptive capacity of rice starch for liquids was the strongest; the adsorptive capacity of potato starch for liquids was the weakest. the more flavors adsorbed, the more flavors desorbed. X-ray diffraction showed that Enzyme hydrolysis did not result in any significant changes in the degree of crystallinity of starch. The porous starches exhibited lower tendency of retrogradation as assessed by differential scanning calorimetry (DSC).
