Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment

Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modifi...

Descripción completa

Detalles Bibliográficos
Autores principales: Marta, Herlina, Hasya, Hana Nur Layalia, Lestari, Zahra Indah, Cahyana, Yana, Arifin, Heni Radiani, Nurhasanah, Siti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9699444/
https://www.ncbi.nlm.nih.gov/pubmed/36432972
http://dx.doi.org/10.3390/polym14224845

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9699444/
https://www.ncbi.nlm.nih.gov/pubmed/36432972
http://dx.doi.org/10.3390/polym14224845

Ejemplares similares