Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization

•The hexagonal and monoclinic structures of plantain starches were altered by chemical modification.•The peak viscosity of OSA-starches (DH and FHIA 21) decreased compared to native counterpart.•The amylose content increased after the modification for DH and FHIA starches.•FHIA 21 starch was greater...

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Veröffentlicht in:	Food chemistry 2020-06, Vol.315, p.126241-126241, Article 126241
Hauptverfasser:	Quintero-Castaño, Victor D., Castellanos-Galeano, Francisco J., Álvarez-Barreto, Cristina I., Lucas-Aguirre, Juan C., Bello-Pérez, Luis A., Rodríguez-Garcia, Mario E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylose - analysis Colombia Microscopy, Electron, Scanning Modified starch OSA Plantago - chemistry Plantago - growth & development Plantain Starch - analogs & derivatives Starch - chemistry Structure Succinic Anhydrides - chemistry Thermal analysis Viscosity X-Ray Diffraction
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