A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches

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成果类型：

期刊论文

作者：

Xiao, Hua-Xi;Lin, Qin-Lu*;Liu, Gao-Qiang;Yu, Feng-Xiang

通讯作者：

Lin, Qin-Lu

作者机构：

[Liu, Gao-Qiang; Xiao, Hua-Xi; Lin, Qin-Lu] Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.

[Xiao, Hua-Xi; Lin, Qin-Lu] Cent S Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.

[Liu, Gao-Qiang] Cent S Univ Forestry & Technol, Coll Life Sci & Technol, Changsha 410004, Hunan, Peoples R China.

[Yu, Feng-Xiang] Hunan Biol Electromech Polytech, Dept Food Sci & Technol, Changsha 410127, Hunan, Peoples R China.

通讯机构：

[Lin, Qin-Lu] C

Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.

语种：

英文

关键词：

rice starch;cross-linked starch;oxidized starch

期刊：

Molecules

ISSN：

1420-3049

年：

2012

卷：

期：

页码：

10946-10957

DOI：

10.3390/molecules170910946

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

生命科学与技术学院

摘要：

Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obtained by the oxidation of cross-linked rice starch and the cross-linking of oxidized rice starch at the same level of reagents. The physicochemical properties of native rice starch, cross-linked rice starch and oxidized rice starch were also studied parallel with those of the two dual-modified rice starch samples using rapid visc...

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A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches

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