Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch

In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modification levels. The degree of substitution (DS) afte...

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Detalles Bibliográficos
Autores principales: Espinosa-Solis, Vicente, García-Tejeda, Yunia Verónica, Leal-Castañeda, Everth Jimena, Barrera-Figueroa, Víctor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692550/
https://www.ncbi.nlm.nih.gov/pubmed/33143285
http://dx.doi.org/10.3390/polym12112548

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692550/
https://www.ncbi.nlm.nih.gov/pubmed/33143285
http://dx.doi.org/10.3390/polym12112548

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