Impact of granule hydration on maize and wheat starch chemical reactivity at the granular and molecular levels

Granular and molecular reaction patterns of maize and wheat starches (normal and waxy genotypes) were investigated in relation to extent of granule hydration (equilibrated at 25, 55, 75, 86 or 100% relative humidity [RH]; moisture range ≈ 10–40 g/100 g starch) within a model reaction system utilizin...

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Veröffentlicht in:	Food hydrocolloids 2020-03, Vol.100, p.105374, Article 105374
Hauptverfasser:	Hsieh, Chao-Feng, BeMiller, James N., Huber, Kerry C.
Format:	Artikel
Sprache:	eng
Schlagworte:	ambient temperature Amylopectin Amylose chemical reactions corn fluorescent dyes Glass transition glass transition temperature hydrocolloids Moisture Reaction relative humidity Starch modification wheat wheat starch
Online-Zugang:	Volltext
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