Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch

Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch

This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology...

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Bibliographic Details
Main Authors: Wei Zhang, Danxia Shi, Wenming Dong, Hong Li, Xiaohui Liu
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Maize starch
GSH
HHP
Chain distribution
Gelatinization
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000045
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