Aqueous Leaching of Derivatized Amylose from Hydroxypropylated Common Corn Starch Granules

作者：Xiaohong Shi, James N. BeMiller · 发表于：Starch - Stärke · 年份：2002 · DOI：10.1002/1521-379x(200201)54:1<16::aid-star16>3.0.co;2-p · 被引用次数：30 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Enzyme Production and Characterization

Aqueous leaching of hydroxypropylated common corn starches at different times and temperatures was conducted. Results indicated that the greater the modification the easier it was for the amylose to leach out and that the preference for leaching of derivatized amylose decreased as MS of the whole starch increased.