Physicochemical characterization of different chemically modified corn starches.

LÓPEZ, O.; GARCIA, M.A.; ZARITZKY, N.E.

Monterey, California, USA

Congreso; Scanning '2007, The Eighteenth Annual International Scientific Meeting on Scanning Microscopies.; 2007

Starch modifications, which involve the alteration of the physical and chemical characteristics of the native starches to improve their functional characteristics, can be used to tailor starch to specific food applications. The most common types of chemical starch modifications are: etherification, esterification, crosslinking, grafting and decomposition (acid or enzymatic hydrolysis and oxidization).  The introduction of different functional groups alters markedly the physicochemical properties of native starch. The aim of the present work was to evaluate the effect of chemical modifications of corn starch on the physicochemical, morphological, thermal and rheological properties.