Comparison Properties among Different Hydroxypropylated Starches and Native Starches

Abstract

Abstract: The properties of waxy rice starch,waxy corn starch,potato starch,common corn starch and their hydroxypropylated starch were studied in this experiment.The results showed that the paste viscosity,clarity,cold storage stability,freeze-thaw stability,iodine and starch color reaction and whiteness among these starches vary significantly after being hydroxypropylated.It also showed that the onset of viscosity increase occurs is shorter and iodine color reaction of hydroxypropylated starches can be lowered in comparison with its native starches,while the paste clarity,cold storage stability and freeze-thaw stability become higher than its native starches.

Key words: native starch, hydroxypropylated starch, pasting properties

WU Ying-Long, CHEN Hang, CHEN Xiao-Huan. Comparison Properties among Different Hydroxypropylated Starches and Native Starches[J]. FOOD SCIENCE, 2008, 29(5): 116-119 https://doi.org/

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Comparison Properties among Different Hydroxypropylated Starches and Native Starches

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