Advances in the effect of crosslinked modification on the properties of the starch

Authors

ZHANG Jiayan, Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
XIONG Jianwen, Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
ZHAO Pin, Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
HE Liyuan, Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China

Abstract

Crosslinking is a common method to modify starch. The properties of cross-linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical properties, microscopic structure, gelatinization properties, and crystal structure of cross-linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross-linked starch.

Publication Date

4-28-2017

First Page

195

Last Page

199

DOI

10.13652/j.issn.1003-5788.2017.04.038

Recommended Citation

Jiayan, ZHANG; Jianwen, XIONG; Pin, ZHAO; and Liyuan, HE (2017) "Advances in the effect of crosslinked modification on the properties of the starch," Food and Machinery: Vol. 33: Iss. 4, Article 38.
DOI: 10.13652/j.issn.1003-5788.2017.04.038
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/38

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