The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch

Food Chemistry

Volumn 159, Issue , 2014, Pages 222-229

  Liu, Huan ^a   Liang, Rong ^a   Antoniou, John ^a   Liu, Fei ^a   Shoemaker, Charles F ^b   Li, Yue ^a   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Acid hydrolysis; Heat treatment; Normal maize starch; Resistant starch; Structural properties

Indexed keywords

CITRIC ACID; CRYSTALLINE MATERIALS; HEAT TREATMENT; HYDROLYSIS; STRUCTURAL PROPERTIES;

ACID HYDROLYSIS; ACID-HEAT TREATMENT; CITRIC ACID ANHYDRIDES; CROSS-LINKING STRUCTURES; CRYSTALLINE PATTERNS; CRYSTALLINE REGIONS; MAIZE STARCH; RESISTANT STARCH;

STARCH;

ACID ANHYDRIDE; AMYLOPECTIN; AMYLOSE; CITRIC ACID; ESTER; HYDROXYL GROUP; STARCH;

ARTICLE; CROSS LINKING; DIGESTION; HEAT TREATMENT; HYDROLYSIS; INFRARED SPECTROSCOPY; MAIZE; MOISTURE; X RAY; CHEMISTRY; HEAT; HUMIDITY; METABOLISM; X RAY DIFFRACTION;

CITRIC ACID; DIGESTION; HOT TEMPERATURE; HUMIDITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; X-RAY DIFFRACTION; ZEA MAYS;

EID: 84897425115     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.162     Document Type: Article

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