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Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

✍ Scribed by Xiaoyu Zhang; Qunyi Tong; Wenxue Zhu; Fei Ren

Book ID
119297274
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
490 KB
Volume
114
Category
Article
ISSN
0260-8774

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## Abstract Rice starch was modified with various levels of 2‐octen‐1‐ylsuccinic anhydride (OSA). Treatments with OSA at 3, 5, and 10% resulted in starch derivatives with 0.016, 0.033, and 0.070 degrees of substitution (DS( respectively. Thermovisco properties of the derivatives were investigated b