Effect of Different Modification Techniques on the Physicochemical and Thermoanalytical Properties of Wheat and Corn Starch

Abstract

Keywords

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Effect of Different Modification Techniques on the Physicochemical and Thermoanalytical Properties of Wheat and Corn Starch

Abstract

Bu araştırmada, farklı modifikasyon metotları (ön çirişlendirme, asit hidrolizi ile inceltme, çapraz bağlama, dekstrinizasyon) uygulanarak elde edilen buğday ve mısır nişastalarının su alıp şişme gücü, su tutma kapasitesi, jelatinizasyon ve termoanalitik özelliklerindeki değişimler incelenmiştir. Termoanalitik özellikler bakımından, ön çirişlendirme, çapraz bağlanma ve dekstrinizasyon işlemleri nişastaların

Keywords

• Modifiye nişasta, jelatinizasyon, amylogram, su tutma kapasitesi, şişme gücü

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