Structural modification of waxy, regular, and high-amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification

Starch/Staerke

Volumn 64, Issue 4, 2012, Pages 313-325

  Gao, Jun ^a   Vasanthan, Thava ^a   Hoover, Ratnajothi ^b   Li, Jihong ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Hulless barley; Maize; Partial acid hydrolysis; Phosphorylation; Starch

Indexed keywords

ACID CONCENTRATIONS; ACID HYDROLYSIS; AMORPHOUS REGIONS; BARLEY STARCH; CATIONIZATION; DERIVATIZATIONS; FREEZE-THAW STABILITY; GELATINIZATION TEMPERATURE; HULLESS BARLEY; MAIZE; PHOSPHORUS CONTENTS; PHYSICOCHEMICAL PROPERTY; RELATIVE CRYSTALLINITY; STARCH INDUSTRY; STRUCTURAL MODIFICATIONS; SWELLING FACTOR; X-RAY PATTERNS;

CHEMICAL MODIFICATION; GELATION; HYDROLYSIS; PHOSPHORUS; PHOSPHORYLATION;

STARCH;

HORDEUM; ZEA MAYS;

EID: 84859700762     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100128     Document Type: Article

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