Food Chemistry 2013-11-15

Physicochemical,in vitrodigestibility and functional properties of carboxymethyl rice starch cross-linked with epichlorohydrin

Ornanong S. Kittipongpatana, Nisit Kittipongpatana

Index: Food Chem. 141(2) , 1438-44, (2013)

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Abstract

Highlights • Carboxymethyl rice starch was cross-linked with epichlorohydrin. • Significant changes in swelling and water uptake were observed. • Carboxymethylation increased rapidly digestible starch (RDS) content. • ECH cross-linking at appropriate levels raised resistant starch (RS) level. • Tablet disintegrating property suggested uses in food and pharmaceutical products.

Related Compounds

  • α-maltotriose
  • (S)-(+)-Epichlorh...
  • Epichlorohydrin

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