Preparation and properties of physically modified banana starch prepared by alcoholic-alkaline treatment
Preparation and properties of physically modified banana starch prepared by alcoholic-alkaline treatment
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DOI：
10.1002/1521-379x(200006)52:5
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发表时间：
2000-06
期刊：
影响因子：
2.3
通讯作者：
L. Bello‐Pérez;Rhebeca Romero-Manilla;O. Paredes-López
中科院分区：
文献类型：
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作者：
L. Bello‐Pérez;Rhebeca Romero-Manilla;O. Paredes-López
颗粒状冷水可溶 (GCWS) 淀粉是用香蕉淀粉在两个受控温度（25 和 35 °C）下用 40% 和 60% 乙醇水溶液处理制备的。通过透射率评估，在 25 °C 下用 40% 和 60% 乙醇水溶液制备的 GCWS 淀粉具有最低的冷水溶解度，在 35 °C 下用 40% 乙醇水溶液制备并在室温下储存的 GCWS 淀粉显示出较低的回生趋势。 GCWS 淀粉的溶解度和溶胀曲线相似，并且与天然淀粉相比，GCWS 淀粉的冻融稳定性有所提高。 GCWS 香蕉淀粉的表观粘度高于其天然淀粉对应物。
Granular cold-water-soluble (GCWS) starches were prepared from banana starch treating it with 40 and 60% aqueous ethanol at two controlled temperatures (25 and 35 °C). GCWS starches prepared at 25 °C and with 40 and 60% aqueous ethanol had the lowest cold-water solubility, that prepared with 40% aqueous ethanol at 35 °C and stored at room temperature showed low tendency to retrogradation, as assessed by transmittance. Solubility and swelling profiles were similar for GCWS starches and the freeze-thaw stability of GCWS starches was increased as compared with native starch. The apparent viscosity of GCWS banana starches was higher than that of its native starch counterpart.