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Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid
Author(s) -
Skendi Adriana,
Papageorgiou Maria,
Ritzoulis Christos
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14693
Subject(s) - starch , tartaric acid , chemistry , phosphoric acid , hydrochloric acid , emulsion , aqueous solution , nuclear chemistry , modified starch , particle size , chromatography , food science , organic chemistry , citric acid
This work investigated maize starch modified by hydrochloric, phosphoric and tartaric acid in terms of their morphological, structural and physicochemical properties, including emulsification capacity. Concentration as well as the type of acid needs to be considered before choosing the suitable method for treating starch for specific applications.