Journal article
Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins
Abstract
The effect of annealing on structure and physicochemical properties of four different waxy starches were investigated to understand the mechanism of annealing in the absence of amylose. Granule morphology, X-ray pattern, molecular order, and gelatinization enthalpy remained unchanged upon annealing. Relative crystallinity of waxy corn starch increased from 42.4 to 46.1% on annealing, while it remained unchanged in other starches. Annealing …
Authors
Samarakoon ERJ; Waduge R; Liu Q; Shahidi F; Banoub JH
Journal
Food Chemistry, Vol. 303, ,
Publisher
Elsevier
Publication Date
January 2020
DOI
10.1016/j.foodchem.2019.125344
ISSN
0308-8146