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Comparative Study
. 2007;76(4):15-20.

[Physical, chemical and biological properties of food modified starches]

[Article in Russian]
M M Gapparov, A I Sokolov, E A Martynova, O S Kulikova, V V Bessonov, L V Berketova
  • PMID: 17802769
Comparative Study

[Physical, chemical and biological properties of food modified starches]

[Article in Russian]
M M Gapparov et al. Vopr Pitan. 2007.

Abstract

Aim of work was to compare the chemical and biological properties of starches modified by adipinic acid acetylation. Starches in question were: native maize starch "Novation 4600"; acetylated adipat di-starch of the cold swelling "Prejeflo CH 20"; acetylated adipat di-starch of the cold swelling "Prejeflo CH 40"; acetylated adipat di-starch of the hot swelling "Clearam CH 2020". The differences between starches were connected with number of cross-cut lacings in the structure, and with abilities to be gelatinized in the cold water. Rate of hydrolysis and water-retaining capacities were higher for cold swelling starches which contained the smaller number of resistance fractions. Acetyl value of cold swelling starches was higher under elevation of cross-cut lacing.

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