Acetylation of banana (Musa paradisiaca L.) and corn (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: II. Rheological and structural studies

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 1256-1261

  Sánchez Rivera, Mirna M ^a   Almanza Benitez, Sirlen ^b   Bello Perez, Luis A ^a   Mendez Montealvo, Guadalupe ^a   Núñez Santiago, María C ^a   Rodriguez Ambriz, Sandra L ^a   Gutierrez Meráz, Felipe ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b INSTITUTO TECNOLÓGICO DE ZACATEPEC   (Mexico)

Author keywords

Acetylation; Banana starch; Chromatography; Rheology; Structure

Indexed keywords

ACETYL GROUPS; ACETYLATED STARCH; ANHYDROGLUCOSE UNIT; BANANA STARCH; CHAIN LENGTH DISTRIBUTION; CORN (ZEA MAYS L.); CORN STARCH; DEGREE OF SUBSTITUTION; FLOW CURVES; FREQUENCY SWEEP; IODINE CONCENTRATION; LONG CHAINS; LOSS MODULI; MODIFIED STARCHES; MOLECULAR IODINE; NON-NEWTONIAN; PHYSICOCHEMICAL FEATURES; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SHEAR-THINNING; STRUCTURAL DIFFERENCES; STRUCTURAL FEATURE; STRUCTURAL STUDIES; TEFLON VESSELS;

ACETYLATION; CATALYSTS; CHROMATOGRAPHY; FRUITS; IODINE; MICROWAVE HEATING; NON NEWTONIAN FLOW; RHEOLOGY; STRUCTURE (COMPOSITION);

STARCH;

IODINE; STARCH;

ACETYLATION; ARTICLE; CATALYSIS; CHEMISTRY; FLOW KINETICS; HEAT; MAIZE; MICROWAVE RADIATION; MUSA;

ACETYLATION; CATALYSIS; HOT TEMPERATURE; IODINE; MICROWAVES; MUSA; RHEOLOGY; STARCH; ZEA MAYS;

MUSA; MUSA X PARADISIACA; ZEA MAYS;

EID: 84869885368     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.10.040     Document Type: Article

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