Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a...

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Bibliographic Details
Main Authors: Chia-Long Lin, Jheng-Hua Lin, Jia-Jing Lin, Yung-Ho Chang
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
high-swelling starch
molecular structure of amylopectin
heat–moisture treatment
holding time
iteration
Online Access:https://www.mdpi.com/1420-3049/25/23/5528

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