Changes in the functional properties of three starches by interaction with lima bean proteins

Food Technology and Biotechnology

Volumn 48, Issue 1, 2010, Pages 36-41

  Huerta Abrego, Alejandra ^a   Segura Campos, Maira ^a   Chel Guerrero, Luis ^a   Betancur Ancona, David ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Cassava starch; Corn starch; Functional properties; Lima bean; Starch protein blends

Indexed keywords

CASSAVA STARCH; CORN STARCH; ENZYMATICALLY MODIFIED; FUNCTIONAL PROPERTIES; GELATINIZATION TEMPERATURE; LIMA BEAN; STARCH-PROTEIN INTERACTIONS; WATER ABSORPTION CAPACITY;

BLENDING; GELATION; PLANTS (BOTANY); PROTEINS;

STARCH;

MANIHOT ESCULENTA; PHASEOLUS LUNATUS; ZEA MAYS;

EID: 77955020187     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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