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KMID : 0380619910230020175
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 2 p.175 ~ p.182
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Physicochemical Properties of Hydroxypropylated Corn Starches
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Abstract
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Hydroxypropylated starches were prepared by reaction of corn starch wii: 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 1.34X10^7 decreased whereas molecules ranging from 1.34X10^7∼1.18X10^5 increased by hydroxypropylation. Granule size increased by hydroxypropylation but this did not significantly affect the granule surface appearance by SEM. The hydroxypropylation improved the solubility and water binding capacity of corn starch.
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