Physicochemical, in vitro digestibility and functional properties of carboxymethyl rice starch cross-linked with epichlorohydrin.

Abstract

Cross-linked carboxymethyl rice starches (CL-CMRSs) were prepared from reactions between native rice starch and varied concentrations (0.1-15%w/w, M-0.1 to M-15) of epichlorohydrin (ECH) in a simultaneous carboxymethylation-crosslinking reaction setup using methanol as the solvent. The degree of carboxymethyl substitution was between 0.24 and 0.28, while… (More)
DOI: 10.1016/j.foodchem.2013.04.030

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Cite this paper

@article{Kittipongpatana2013PhysicochemicalIV, title={Physicochemical, in vitro digestibility and functional properties of carboxymethyl rice starch cross-linked with epichlorohydrin.}, author={Ornanong S. Kittipongpatana and Nisit Kittipongpatana}, journal={Food chemistry}, year={2013}, volume={141 2}, pages={1438-44} }