Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch.
作者： Rekhashree Devi , Nandan Sit
DOI: 10.1016/J.IJBIOMAC.2019.02.104
关键词:
摘要: Abstract Dual modification of barley starch using annealing and hydroxypropylation was carried out. The native first annealed in single step dual step. After that, the native, starches were performed. properties modified then investigated. Relative crystallinity decreased with level increased on annealing. Swelling, solubility, freeze-thaw stability paste viscosities Paste clarity both hydroxypropylation. Freeze-thaw stability, final viscosity higher for by combining Rheological studies revealed pseudoplastic nature starches. flow behaviour index found to decrease hydoxypropylation starch, but significantly improved starch.
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