Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

“…The characteristic absorption peaks inherent to P=O (1150-1400 cm ) did not appear in the spectra of the CLPS samples, probably because of the low content of cross-linking agents. Gao et al (2014) also reported that the FT-IR spectrum of cross-linked porous corn starch prepared with STMP (8 %) was not remarkably different from the native starch.…”

“…Intramolecular hydrogen bonds cause the peak at 1642 cm -1 . In particular, the peak at 1160 cm -1 represents C-O stretching (Gao et al, 2014).…”

Hydration and swelling of amorphous cross-linked starch microspheres

“…The literature data suggest that the degree of swelling is higher for porous starches and is dependent 301 on the degree of cross-linking (Gao, et al, 2014). Thus, the high water absorption capacity can be 302 considered as high porosity in the presence of water.…”

Functional properties of microporous wheat starch produced by α-amylase and sonication

“…It has been shown that the enzymatic treatment using α-amylase and glucoamylase below gelatinization temperature can be used for production of MP corn starch (Dura et al, 2014). Recently, microporous starch has been produced from modified starches including cross-linked starch (Gao et al, 2014) and octenyl succinic anhydride starch (Sweedman et al, 2013) to reinforce the structure of the porous granules. Most of the MP starches produced already are obtained from corn and potato starches while there is no information on the production of the MP starch from wheat starch as one of the most consumed starches worldwide.…”