Physicochemical properties of etherified maize starches |
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| Authors: | Annemarie M.L. Huijbrechts, Melinda Desse, Tatiana Budtova, Maurice C.R. Franssen, Gerben M. Visser, Carmen G. Boeriu,Ernst J.R. Sudh lter |
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| Affiliation: | aLaboratory of Organic Chemistry, Agrotechnology and Food Sciences Group, Wageningen University, Dreijenplein 8, 6703 HB Wageningen, The Netherlands;bDivision of Biobased Products, Agrotechnology and Food Sciences Group, Bornsesteeg 59, 6708 PD Wageningen, The Netherlands;cEcole des Mines de Paris, Centre de Mise en Forme des Matériaux, UMR CNRS/Ecole des Mines de Paris 7635, BP 207,06904 Sophis-Antipolis, France |
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| Abstract: | The changes in starch properties due to etherification with allyl glycidyl ether (AGE) have been investigated. After etherification of three different starches (containing 0.9%, 27% and 70% amylose), no appreciable differences in granular appearance were observed, but the granule crystallinity of these starches was changed. Furthermore, the incorporation of AGE in the starch significantly affects its physicochemical properties: the gelatinization temperatures were decreased and the pasting properties were altered. Both the swelling power and the solubility index increased as the degree of substitution (DS) increased. The rheology behaviour of the droplets of swollen granules suspension was studied under shear flow conditions. |
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| Keywords: | Etherification of maize starch Granule morphology Pasting properties Rheological properties Swelling power Gelatinization |
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