Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch

• 主要な著者: Lee, Jau Shya, Chin, Pamela Shin Loh, Ramlah George, NurDiyana Yus
• フォーマット: 論文
• 言語: English; English
• 出版事項: Akademia Baru Publishing (M) Sdn Bhd 2021
• 主題: Q1-295 General; TX642-840 Cooking
• オンライン･アクセス: https://eprints.ums.edu.my/id/eprint/36362/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/36362/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/36362/; https://doi.org/10.37934/arfmts.80.2.8297

The aim of this study was to investigate the effects of three reaction variables on the hydroxypropylation of Saba banana (Musa acuminata x Musa balbisiana) starch. The variables were reaction pH (10, 11 and 12), amount of propylene oxide (5, 10 and 15% v/w) and reaction temperature (35, 40 and 45 o...