PHYSICO-CHEMICAL PROPERTIES OF DEFATTED STARCHES.
 
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Pol. J. Food Nutr. Sci. 1999;49(2):177–184
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ABSTRACT
After defatting at 25oC with chloroform/methanol/water mixture or at 80oC with n-propanol/water mixture, wheat, corn and oat starches had lower contents of fat and phosphorus, higher swelling capacity and water solubility, and lower pasting temperature and maximum viscosity than native starches. In contrast to oat starch, wheat and corn starches had increased specific surface area after defatting. It was also observed an increase of volume of mesopores, although their average diameter changed a little.
ISSN:1230-0322