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Viscosity and Gelatinization Characteristics of Hydroxyethyl Starch
Author(s) -
ElHinnawy S. I.,
ElSaied H. M.,
Fahmy A.,
ElShirbeeny A. E.,
ElSahy K. M.
Publication year - 1982
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19820340403
Subject(s) - starch , retrogradation (starch) , corn starch , viscosity , potato starch , food science , chemistry , waxy corn , polymer chemistry , materials science , composite material , amylose
Viscosity and gelatinization characteristics of corn and potato starches as well as their hydroxyethyl derivatives were investigated. The inherent viscosity increased from 164 in native corn starch to 209 in etherified one of DS 0.18. The etherified corn starch gelatinized at lower temperature than native corn starch due to their increase of DS. Maximum viscosity decreased from 93°C to 69°C for the modified corn starch. The retrogradation of starch was minimized by etherification as retrogradation ability of corn starch from its solution decrease from 22% to 6%. This is of great importance when starch is used as blood plasma volume expander. Variable results were obtained with etherified potato starch which might be due to its high contents of phosphorus.