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What is Oxidized Corn Starch Properties Comparison about?

This document compares the physicochemical, thermal, morphological, and pasting properties of native and oxidized normal and waxy corn starches. It finds that oxidized starches from normal corn have higher carboxyl and carbonyl contents than waxy corn. Oxidation reduces transition temperatures, gelatinization and retrogradation enthalpies in both normal and waxy corn starches. It also reduces the retrogradation tendency and pasting temperature while increasing paste clarity and viscosity. Principal componen

Author

Kata Szűcs

Language

EN