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Gelatinization Properties of Chinese Water Chestnut Starch and Lotus Root Starch
Author(s) -
XU SHIYING,
SHOEMAKER CHARLES F.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11151.x
Subject(s) - starch , starch gelatinization , differential scanning calorimetry , lotus , food science , chemistry , botany , materials science , biology , physics , thermodynamics
A microscope heating‐stage and differential scanning calorimetry were used to characterize the gelatinization of lotus root starch and water chestnut starch. The effect of varying concentrations of different sugars on gelatinization temperature was also studied.