[PDF][PDF] Effect of cross-linking on physicochemical and in vitro digestibility properties of potato starch
This study was carried out to elucidate the physical, chemical and in vitro digestibility
characteristics of potato starch cross-linked with sodium trimetaphosphate (STMP)/sodium
tripolyphosphate (STPP). These properties were evaluated by swelling factor, light
transmittance, X-ray diffraction, and in vitro digestibility tests. X-ray diffraction patterns
showed cross-linking using STMP/STPP took place mostly in the amorphous area and did
not alter the crystalline area in potato starch granules. The light transmittance and swelling …
characteristics of potato starch cross-linked with sodium trimetaphosphate (STMP)/sodium
tripolyphosphate (STPP). These properties were evaluated by swelling factor, light
transmittance, X-ray diffraction, and in vitro digestibility tests. X-ray diffraction patterns
showed cross-linking using STMP/STPP took place mostly in the amorphous area and did
not alter the crystalline area in potato starch granules. The light transmittance and swelling …
Effect of cross-linking on physicochemical and in vitro digestibility properties of potato starch.
HHM Heo HyeMi, LYK Lee YunKyung… - 2017 - cabidigitallibrary.org
This study was carried out to elucidate the physical, chemical and in vitro digestibility
characteristics of potato starch cross-linked with sodium trimetaphosphate (STMP)/sodium
tripolyphosphate (STPP). These properties were evaluated by swelling factor, light
transmittance, X-ray diffraction, and in vitro digestibility tests. X-ray diffraction patterns
showed cross-linking using STMP/STPP took place mostly in the amorphous area and did
not alter the crystalline area in potato starch granules. The light transmittance and swelling …
characteristics of potato starch cross-linked with sodium trimetaphosphate (STMP)/sodium
tripolyphosphate (STPP). These properties were evaluated by swelling factor, light
transmittance, X-ray diffraction, and in vitro digestibility tests. X-ray diffraction patterns
showed cross-linking using STMP/STPP took place mostly in the amorphous area and did
not alter the crystalline area in potato starch granules. The light transmittance and swelling …
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