Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch
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- 作者：Wenhao Lia ; Xiaoling Tiana ; Peng Wanga ; Ahmed S.M. Salehb ; Qingui Luoa ; Jianmei Zhenga ; Shaohui Ouyanga ; Guoquan Zhanga ; zhanggq98@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Recrystallization ; Resistant starch ; Swelling ; Pasting
- 刊名：International Journal of Biological Macromolecules
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：83
- 期：Complete
- 页码：171-177
- 全文大小：1191 K
文摘
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Retrograded normal and waxy maize starch presented a lower swelling power.
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Pasting viscosities of HHP-gelatinized starch decreased after retrogradation.
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Resistant starch content in HHP-gelatinized starch increased after storage.
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Retrograded normal and waxy maize starch exhibited the C- and A-type crystalline.