THE PROPERTIES OF DISTARCH PHOSPHATES AND RETROGRADATION OF THEIR PASTES
 
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Pol. J. Food Nutr. Sci. 1998;48(1):35–40
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ABSTRACT
Distarch phosphate obtained from potato, corn, wheat and rye starches by phosphorylation with sodium trimetaphosphate had different physico-chemical properties compared with native starches. Distarch phosphates showed lower degree of retrogradation than respective native starches. The degree of retrogradation was dependent on the starch origin and storage conditions of starch pastes.
ISSN:1230-0322