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Hydration and gelation of modified potato starches
Author(s) -
CHILTON W. G.,
COLLISON R.
Publication year - 1974
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/j.1365-2621.1974.tb01748.x
Subject(s) - sorption , starch , potato starch , relative humidity , modified starch , chemical engineering , chemistry , food science , organic chemistry , adsorption , thermodynamics , physics , engineering
Summary The gelation characteristics of natural potato starch and two modified starches have been compared with their water sorption isotherms determined at 25°C. The pregelatinized starch gels more readily than the natural starch, but has a lower water sorption capacity below 90% relative humidity. The cross‐linked starch gels less readily than the natural starch on heating but has a similar water sorption isotherm.