Thermal properties of corn starch extracted with different blending methods: Microblender and homogenizer

Cereal Chemistry

Volumn 74, Issue 5, 1997, Pages 553-555

  Krieger, K M ^b   Duvick, S A ^b   Pollak, L M ^b   White, P J ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

CORN STARCH; HOMOGENIZERS;

BLENDING;

ZEA MAYS;

EID: 0030682213     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.5.553     Document Type: Article

References (6)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 56-20, approved April 1968, reviewed October 1982 and October 1994. The Association: St. Paul, MN.
2. Lim, W. J., Liang, Y. T., Seib, P. A., and Rao, C. S. 1992. Isolation of oat starch from oat flour. Cereal Chem. 69:233-236.
3. Meuser, F., Wittig, J., and Huster, H. 1989. Effects of high pressure disintegration of steeped maize grits on the release of starch granules from the protein matrix. Starch/Staerke 41:225-232.
4. Shi, Y. C., and Sieb, P. A. 1992. The structure of four waxy starches related to gelatinization and retrogradation. Carbohydr. Res. 227:131-145.
5. White, P., Abbas, I., Pollak, L., and Johnson, L. 1990. Intra- and interpopulation variability of thermal properties of maize starch. Cereal Chem. 67:70-73.
6. Yuan, R. C., Thompson, D. B., and Boyer, C. D. 1993. Fine structure of amylopectin in relation to gelatinization and retrogradation, behavior of maize starches from three wx-containing genotypes in two inbred lines. Cereal Chem. 70:81-89.