Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment

• Main Authors: Sarker, Md. Zaidul Islam, Noda, Takahiro, Sharif, Khan Mohammad, Alias, Abdul Karim, Smith, Richard Lee
• Format: Article
• Language: English; English; English
• Published: Elsevier B.V. 2014
• Subjects: Q Science (General); T Technology (General)
• Online Access: http://irep.iium.edu.my/39260/1/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch.pdf; http://irep.iium.edu.my/39260/2/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_SCOPUS.pdf; http://irep.iium.edu.my/39260/3/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_WOS.pdf; http://irep.iium.edu.my/39260/; http://www.journals.elsevier.com/the-journal-of-supercritical-fluids/

Modification of starch blend properties by contact with supercritical carbon dioxide (scCO2) was studied. Potato starch (PS), sweet potato starch (SPS), and cassava starch (CS) were blended with wheat starch (WS) at 15, 25, 50, 75 and 85% (w/w) ratios. For WS, the maximum decrease in gelatinizatio...