Corn starch was chemically modified by cross-linking with Sodium tri meta phosphate (STMP)/ Sodium tripolyphosphate (STPP( (99:1 W/W) and the physicochemical properties of the cross-linked corn starch were vstigated as a function of the degree of cross-linking. Cross-linking decreased the solubility, swelling factor, and paste clarity of corn starch. While the viscosity significantly increased from the native starch and there was a slight increase of sediment volume. The swelling factor was highly correlated with the degree of crosslinking, the X-ray iffraction atterns did not show any significant alteration in the crystallinity of corn starch. It was by Scanning Electron Microscopy (SEM) measurement that a black zone was observed on the surface of modified starch granules as compared with native starch granules
Abdrabuo, M., Hefnawy, T., Al-Khatib, A., & El-Maghraby, L. (2020). EFFECT OF CROSS-LINKING ON SOME PROPERTIES OF CORN STARCH. Zagazig Journal of Agricultural Research, 47(5), 1189-1199. doi: 10.21608/zjar.2020.247960
MLA
Mahmoud M. Abdrabuo; T.H. Hefnawy; A.Y. Al-Khatib; Lamiaa M. El-Maghraby. "EFFECT OF CROSS-LINKING ON SOME PROPERTIES OF CORN STARCH". Zagazig Journal of Agricultural Research, 47, 5, 2020, 1189-1199. doi: 10.21608/zjar.2020.247960
HARVARD
Abdrabuo, M., Hefnawy, T., Al-Khatib, A., El-Maghraby, L. (2020). 'EFFECT OF CROSS-LINKING ON SOME PROPERTIES OF CORN STARCH', Zagazig Journal of Agricultural Research, 47(5), pp. 1189-1199. doi: 10.21608/zjar.2020.247960
VANCOUVER
Abdrabuo, M., Hefnawy, T., Al-Khatib, A., El-Maghraby, L. EFFECT OF CROSS-LINKING ON SOME PROPERTIES OF CORN STARCH. Zagazig Journal of Agricultural Research, 2020; 47(5): 1189-1199. doi: 10.21608/zjar.2020.247960
)
View on SCiNiTO