Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions
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- 作者：S. Garcia-Diaza ; C. Hernandez-Jaimesb ; carmenhernandezjaimes@gmail.com" class="auth_mail" title="E-mail the corresponding author ; H.B. Escalona-Buendiaa ; L.A. Bello-Perezc ; E.J. Vernon-Carterd ; J. Alvarez-Ramirezd
- 关键词：Nixtamalization ; Calcium carbonate ; Rheology ; Crystallinity ; Chemical mechanisms
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 September 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：139-147
- 全文大小：1315 K
文摘
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Effects of calcium carbonate on maize starch properties were studied.
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Calcium carbonate reduced starch crystallinity content.
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Viscoelasticity is slightly affected by calcium carbonate action.
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Hydrolysis advanced increased with calcium carbonate concentration.