Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated...

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Detalles Bibliográficos
Autores principales: Zhang, Wei, Cheng, Bei, Li, Jiahui, Shu, Zaixi, Wang, Pingping, Zeng, Xuefeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073360/
https://www.ncbi.nlm.nih.gov/pubmed/33919514
http://dx.doi.org/10.3390/polym13081325

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073360/
https://www.ncbi.nlm.nih.gov/pubmed/33919514
http://dx.doi.org/10.3390/polym13081325

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