메뉴 건너뛰기




Volumn 103, Issue 12, 2007, Pages 580-585

Preparation and characterization of acetylated tapioca starches

Author keywords

Acetylation; Gelatinization; Retrogradation; Rhe ology; Tapioca starch

Indexed keywords

MANIHOT ESCULENTA;

EID: 38049169446     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (17)

References (25)
  • 1
    • 14844358992 scopus 로고    scopus 로고
    • Oxidized and acid thinned starch derivatives of hybrid maize: Functional characteristics, wide-angle X-ray difractometry and thermal properties
    • Lawal O. S., K. O. Adebowale, B. M. Ogunsanwo, L. L Barba and N. S. Llo: Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray difractometry and thermal properties, Int J Biol Macromol 35, 71-79 (2005).
    • (2005) Int J Biol Macromol , vol.35 , pp. 71-79
    • Lawal, O.S.1    Adebowale, K.O.2    Ogunsanwo, B.M.3    Barba, L.L.4    Llo, N.S.5
  • 2
    • 22544439712 scopus 로고    scopus 로고
    • Paste and gel properties of low-substituted acetylated canna starches
    • Saartrat S., C. Puttanlek, V. Rungsardthong and D. Uttapap: Paste and gel properties of low-substituted acetylated canna starches. Carbohyd Polym 61, 211-221 (2005).
    • (2005) Carbohyd Polym , vol.61 , pp. 211-221
    • Saartrat, S.1    Puttanlek, C.2    Rungsardthong, V.3    Uttapap, D.4
  • 3
    • 2642582462 scopus 로고    scopus 로고
    • Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylase populations
    • Chen, Z., H. A. Schols and A. G. J. Voragen: Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylase populations. Carbohyd Polym 56, 219-226 (2004).
    • (2004) Carbohyd Polym , vol.56 , pp. 219-226
    • Chen, Z.1    Schols, H.A.2    Voragen, A.G.J.3
  • 4
    • 84989030535 scopus 로고    scopus 로고
    • Schierbaum, F. and B. Kettlitz: Studies of rye starch properties and modification. Part III. Viscograph pasting characteristics of rye starches. Starch/Stärke 46, 2-8 (1994).
    • Schierbaum, F. and B. Kettlitz: Studies of rye starch properties and modification. Part III. Viscograph pasting characteristics of rye starches. Starch/Stärke 46, 2-8 (1994).
  • 5
    • 0036530129 scopus 로고    scopus 로고
    • Effect of acetylation on some properties of rice starch
    • Gonzalez, Z. and E. Perez Effect of acetylation on some properties of rice starch. Starch/Starke 54, 148-154 (2002).
    • (2002) Starch/Starke , vol.54 , pp. 148-154
    • Gonzalez, Z.1    Perez, E.2
  • 6
    • 84987226526 scopus 로고
    • A comparative study of the effect of acetylation on starches of Phaselous vulgaris biotypes
    • Hoover, R. and F. Sosulski: A comparative study of the effect of acetylation on starches of Phaselous vulgaris biotypes. Starch/Stärke 37, 148-154 (1985).
    • (1985) Starch/Stärke , vol.37 , pp. 148-154
    • Hoover, R.1    Sosulski, F.2
  • 7
    • 0345598941 scopus 로고    scopus 로고
    • Functional properties and retrogradation behavior of native and chemically modified starch of mucuna bean (Mucuna pruriens)
    • Adebowale, K. O., and O. S. Lawal: Functional properties and retrogradation behavior of native and chemically modified starch of mucuna bean (Mucuna pruriens). J Sci Food Agr 83, 1541-1546 (2003).
    • (2003) J Sci Food Agr , vol.83 , pp. 1541-1546
    • Adebowale, K.O.1    Lawal, O.S.2
  • 9
    • 0000520233 scopus 로고    scopus 로고
    • Physical properties of cross-linked and acetylated normal and waxy rice starch
    • Liu, H. and H. Corke: Physical properties of cross-linked and acetylated normal and waxy rice starch. Starch/Stärke 51, 249-252 (1999).
    • (1999) Starch/Stärke , vol.51 , pp. 249-252
    • Liu, H.1    Corke, H.2
  • 10
    • 0033023414 scopus 로고    scopus 로고
    • General application of Raman spectroscopy for the determination of level of acetylation in modified starches
    • Philips, D. L., L. Huijum, P Duohai and C. Harold: General application of Raman spectroscopy for the determination of level of acetylation in modified starches. Cereal Chem 76, 439-443 (1999).
    • (1999) Cereal Chem , vol.76 , pp. 439-443
    • Philips, D.L.1    Huijum, L.2    Duohai, P.3    Harold, C.4
  • 12
    • 0141513839 scopus 로고    scopus 로고
    • Interaction of wheat and rice starches with yellow mustard mucilage
    • Liu H., N. A. M Eskin and S. W. Cuṙ. Interaction of wheat and rice starches with yellow mustard mucilage. Food Hydrocolloid 17, 863-869 (2003).
    • (2003) Food Hydrocolloid , vol.17 , pp. 863-869
    • Liu, H.1    Eskin, N.A.M.2    Cuṙ, S.W.3
  • 13
    • 1042266359 scopus 로고    scopus 로고
    • Xanthan effect swelling, solubility and viscosity of wheat starch dispersions
    • Mandala I. G and E. Bayas: Xanthan effect swelling, solubility and viscosity of wheat starch dispersions. Food Hydrocolloid 18, 191-201 (2004).
    • (2004) Food Hydrocolloid , vol.18 , pp. 191-201
    • Mandala, I.G.1    Bayas, E.2
  • 14
    • 9744263147 scopus 로고    scopus 로고
    • Synthesis and characterization of starch acetates with high substitution
    • Xu, Y, V. Miladionov and M. Hanna: Synthesis and characterization of starch acetates with high substitution. Cereal Chem 81, 735-740 (2004).
    • (2004) Cereal Chem , vol.81 , pp. 735-740
    • Xu, Y.1    Miladionov, V.2    Hanna, M.3
  • 15
    • 7044241362 scopus 로고    scopus 로고
    • Succinyl and acetyl starch derivatives of a hybrid maize: Physicochemical characteristics and retrogradation properties monitored by differential scanning calorimetry
    • Lawal O. S.: Succinyl and acetyl starch derivatives of a hybrid maize: physicochemical characteristics and retrogradation properties monitored by differential scanning calorimetry. Carbohyd Res 339, 2673-2682 (2004).
    • (2004) Carbohyd Res , vol.339 , pp. 2673-2682
    • Lawal, O.S.1
  • 16
    • 11444249984 scopus 로고    scopus 로고
    • Effect of acetylation on some properties of corn and potato starches
    • Singh, J., L Kaur and N. Singh: Effect of acetylation on some properties of corn and potato starches. Starch/Stärke 53, 586-601 (2004).
    • (2004) Starch/Stärke , vol.53 , pp. 586-601
    • Singh, J.1    Kaur, L.2    Singh, N.3
  • 17
    • 0000991165 scopus 로고
    • Physical characteristics, enzymatic digestibility, and structure of chemically modified smooth pea and waxy corn starches
    • Biliaderis, C. G.: Physical characteristics, enzymatic digestibility, and structure of chemically modified smooth pea and waxy corn starches. J Agr Food Chem 30, 925-930 (1982).
    • (1982) J Agr Food Chem , vol.30 , pp. 925-930
    • Biliaderis, C.G.1
  • 18
    • 0031345328 scopus 로고    scopus 로고
    • Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch
    • Liu H., L. Ramsden and H. Corke: Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch. Carbohyd Polym 34, 283-289 (1997).
    • (1997) Carbohyd Polym , vol.34 , pp. 283-289
    • Liu, H.1    Ramsden, L.2    Corke, H.3
  • 19
    • 84985180952 scopus 로고
    • Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids
    • Chang, S. M. and L. C. Liu: Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids. J Food Sci 56, 564-566 (1991).
    • (1991) J Food Sci , vol.56 , pp. 564-566
    • Chang, S.M.1    Liu, L.C.2
  • 20
    • 0003004606 scopus 로고    scopus 로고
    • DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch
    • Aee L. H., K. N. Hie and K. Nishinari: DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch. Thermochimica acta 322, 39-46 (1998).
    • (1998) Thermochimica acta , vol.322 , pp. 39-46
    • Aee, L.H.1    Hie, K.N.2    Nishinari, K.3
  • 21
    • 0036687621 scopus 로고    scopus 로고
    • A study of annealing and freeze-thaw stability of acid-modified tapioca starches by differential scanning calorimetry (DSC)
    • Atichokudomchal, N., S. Varavinit and P. Chinachoti: A study of annealing and freeze-thaw stability of acid-modified tapioca starches by differential scanning calorimetry (DSC). Starch/Stärke 54, 343-349 (2002).
    • (2002) Starch/Stärke , vol.54 , pp. 343-349
    • Atichokudomchal, N.1    Varavinit, S.2    Chinachoti, P.3
  • 22
    • 34248658799 scopus 로고    scopus 로고
    • Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
    • Babic, J., D. Subaric, D. Ackar, V. Pilizota, M. Kopjar and N. Nedic Tiban: Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch. Czech J Food Sei 6, 275-282 (2006).
    • (2006) Czech J Food Sei , vol.6 , pp. 275-282
    • Babic, J.1    Subaric, D.2    Ackar, D.3    Pilizota, V.4    Kopjar, M.5    Nedic Tiban, N.6
  • 23
    • 85168785452 scopus 로고    scopus 로고
    • Keetels, C. J. A. M., T. V. Vliet and P. Walstra: Gelation and retrogradation of concentrated starch systems: 1. Gelation. Food Hydrocolloid 10, 343-353 (1996).
    • Keetels, C. J. A. M., T. V. Vliet and P. Walstra: Gelation and retrogradation of concentrated starch systems: 1. Gelation. Food Hydrocolloid 10, 343-353 (1996).
  • 24
    • 33645735422 scopus 로고    scopus 로고
    • Rheological properties of octenylsuccinated corn starch pastes
    • Park, S., M.-G. Chung and B. Yoo: Rheological properties of octenylsuccinated corn starch pastes. Starch/Stärke 56, 431-438 (2004).
    • (2004) Starch/Stärke , vol.56 , pp. 431-438
    • Park, S.1    Chung, M.-G.2    Yoo, B.3
  • 25
    • 84986858040 scopus 로고
    • Comparison of various methods to evaluate fracture phenomena in food materials
    • Luyten, H., T. van Villet and P. Walstra: Comparison of various methods to evaluate fracture phenomena in food materials. J Text Stud 23, 245-266 (1992).
    • (1992) J Text Stud , vol.23 , pp. 245-266
    • Luyten, H.1    van Villet, T.2    Walstra, P.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.