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Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten

Duqin Zhang1, Taihua Mu1, Hongnan Sun1

  • 1Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China.

Food Research International (Ottawa, Ont.)
|February 2, 2018
PubMed

Keywords:
Acetic acid (PubChem CID: 176)Boric acid (PubChem CID: 7628)Copper sulfate (PubChem CID: 24462)Disulfide bondEthanol (PubChem CID: 702)Glucose (PubChem CID: 79025)Rheological propertiesSodium acetate (PubChem CID: 517045)Sodium chloride (PubChem CID: 5234)Sodium hydroxide (PubChem CID: 14798)Starch–gluten interactionsStructural propertiesSulfuric acid (PubChem CID: 1118)Water (Pubchem CID: 962)Water mobility

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