Synthesis, characterisation and in vitro digestibility of carboxymethyl potato starch rapidly prepared with microwave-assistance

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1196-1205

  Liu, Jia ^a   Ming, Jian ^a   Li, Weijin ^d   Zhao, Guohua ^a,b,c  

^a SOUTHWEST UNIVERSITY   (China)

^b Key Laboratory of Food Processing and Technology of Chongqing   (China)

^c Chongqing Sweet Potato Engineering and Technology Centre   (China)

^d SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carboxymethyl starch; In vitro digestibility; Microwave assisted; Paste properties; Potato; Resistant starch

Indexed keywords

CARBOXYMETHYL STARCH; IN-VITRO; MICROWAVE-ASSISTED; PASTE PROPERTIES; POTATO; RESISTANT STARCH;

ETHANOL; OPTIMIZATION; SODIUM; X RAY DIFFRACTION ANALYSIS;

STARCH;

ALCOHOL; CARBOXYMETHYL POTATO STARCH; CHLOROACETIC ACID; GLUCOSE; POTATO STARCH; SODIUM HYDROXIDE; UNCLASSIFIED DRUG; WATER;

AQUEOUS SOLUTION; ARTICLE; CARBOHYDRATE ANALYSIS; CARBOHYDRATE SYNTHESIS; CARBOXYLATION; CARBOXYMETHYLATION; CONTROLLED STUDY; CRYSTAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FREEZE THAWING; GLYCEMIC INDEX; HYDROLYSIS KINETICS; IN VITRO STUDY; INFRARED SPECTROSCOPY; METHYLATION; MICROWAVE RADIATION; MORPHOLOGY; SCANNING ELECTRON MICROSCOPY; TEMPERATURE SENSITIVITY; THERMOSTABILITY; VISCOSITY; WATER CONTENT; X RAY DIFFRACTION;

SOLANUM TUBEROSUM;

EID: 84859795096     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.061     Document Type: Article

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