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  • Title: Preparation of acetylated waxy, normal, and high-amylose maize starches with intermediate degrees of substitution in aqueous solution and their properties.
    Author: Luo ZG, Shi YC.
    Journal: J Agric Food Chem; 2012 Sep 19; 60(37):9468-75. PubMed ID: 22946555.
    Abstract:
    Acetylated waxy, normal, and high-amylose maize starches with intermediate degrees of substitution (DS) were prepared in aqueous solution with 20% (w/w) sodium hydroxide as a catalyst. The level of DS was in the order high-amylose maize starch > waxy maize starch > normal maize starch. Settling volume indicated that during the early reaction, normal maize starch swelled to a lesser extent compared with waxy and high-amylose maize starches. The settling volume of all three starches increased initially but decreased after long reaction time. Aggregation of granules was observed as DS increased. The A-type X-ray diffraction pattern of acetylated normal and waxy maize starches weakened as DS increased, whereas the diffraction peaks disappeared in acetylated high-amylose starch when DS was 0.95. Low DS promoted the swelling of the starches in water, but at high DS, the starches became more hydrophobic and the peak viscosity of acetylated starches decreased.
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