Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15–120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6–98.2 mg P/100 g (dry...

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Bibliographic Details
Main Authors: Jacek Rożnowski, Lesław Juszczak, Barbara Szwaja, Izabela Przetaczek-Rożnowska
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Polymers
Subjects:
potato starch
phosphorylation
rheology
DSC
retrogradation
Online Access:https://www.mdpi.com/2073-4360/13/15/2548

Internet

https://www.mdpi.com/2073-4360/13/15/2548

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