Effect of polysaccharides on the gelatinization properties of cornstarch dispersions.

Abstract

Konjac glucomannan (KG, neutral), carboxymethylcellulose (CMC, negatively charged), and chitosan (positively charged) were added to cornstarch dispersions to study the effect of polysaccharide-starch interactions on starch gelatinization properties. Pasting and retrogradation properties were measured with a rheometer and DSC. Swelling properties of the… (More)
DOI: 10.1021/jf204042m

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Cite this paper

@article{Xu2012EffectOP, title={Effect of polysaccharides on the gelatinization properties of cornstarch dispersions.}, author={Zhiting Xu and Fang Zhong and Yue Li and Charles F. Shoemaker and Wallace H. Yokoyama and Wenshui Xia}, journal={Journal of agricultural and food chemistry}, year={2012}, volume={60 2}, pages={658-64} }