Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 2
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- Pages.175-182
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- 1991
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- 0367-6293(pISSN)
Physicochemical Properties of Hydroxypropylated Corn Starches
하이드록시프로필화 옥수수 전분의 이화학적 특성
- Yook, Cheol (Doosan Technical Center) ;
- Pek, Un-Hua (Doosan Technical Center) ;
- Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
- Published : 1991.04.01
Abstract
Hydroxypropylated starches were prepared by reaction of corn starch with propylene oxide and their physicochemical properties were compared with those of the native starch. Swelling power, solubility and water binding capacity increased with the increase of hydroxypropylation. The hydroxypropylation of corn starch significantly reduced the extent of digestion and iodine absorption. Starch molecules larger than
옥수수 전분을 propylene oxide와 반응시켜 치환도가