Study of structure and modification of corn starch granule by cross-linking
1993
Radosavljevic, M.
When granular corn and potato starches were cross-linked, more amylopectin than amylose molecules were found cross-linked. The obtained results suggest that amylose was cross-linked to amylopectin. No increase in amylose molecular size was found as a result of cross-linking between molecules. These results are consistent with the view that amylose is interspersed among amylopectin molecules in corn and potato starch granules. A new form of modified starches has been prepared by cross-linking beta-cyclodextrin to native granular corn starch. Beta-cyclodextrin ranged from 10 to 20 (w/w) and was sufficient to improve paste properties (viscosity, gel strength, retrogradation).
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