T = transition temperatures of diferrent starches ( OC).

ND= not detected; =The propierties of corresponding native (unnimodified)

starches are given in brackets
The properties of corresonding native (unmodified) starches are given in
brackets
Singh: chawla et. al. (2004) (different levels of acetylation).
Singh, kaur et al (2004) (starches from different potato cultivars).
Singh: chawla et. al. (2004) (different levels of acetylation).
Singh, kaur et al. (2004) (starches from different potato cultivars).
Wang and wang (2002).
Lawal (2004).
Sodhi and singh (2005) (starches from different rice cultivars).
Liu et al. (1999b).
Kaur et al. (2004) (starches from different potato cultivars).
Liu et al. (1999a) (two levels of hydroxypropylation).
Choi and kerr (2004) (tree levels of hydroxypropylation).
Hung and Morita (2005) (two wheat starch granule populations).
Yeh and yeh (1993) ( two levels of hydroxypropylation).
Seow and Thevalamar (1993) (three levels the hydroxypropylation).
Kaur et al. (2005a) (starches from different potato cultivars used; cross-linking
performed using POCL3).
Kaur et al. (2005a) (starches from different potato cultivars used; cross-linking
performed using EPI)
Tsai et al.( 1997 ) (cross-linking performed using EPI
Reddy and Kerr (2004) (cross-linking performed using POCL 3).
Choi and kerr (2004) (cross-linking performed using POCL 3).
Bertolini et al. (2003) (three levels of cross-linking performed POCL 3; onset
transition temperatures only).
Yeh and Yeh (1993) (diferent levels of cross-linking performed using POCL 3).
Liu et al . (1999b).
Mutant (wx) and normal maize starch hydroxypropylation (liu et al., 1999a).
The decrease was observed to be greater for high amylose maize starch (3.3%
amylose). The peak transition temperature (TP) gives a meseasure of crystallite
quality (double helix length), whereas H gel gives on overall measure of
crystallinity ( quantity and quality ) and is a indicator of the loss of molecular
order within the granule on gelatinization (Cooke & Gidley, 1992; Hoover &
Vasanthan, 1994; Tester & Morrison, 1990). The decrease in H gel on
hydroxypropylation suggests that hydroxypropyl groups disrupt double helices
(owing to the rotation of these flexible groups) within the amorphous regions of
the granules. Consequently, the number of doubles helices that unravel and
melt during gelatinization would be lower in hydroxypropylated than in
unmodified starches (Perera et al., 1997). Similar DSC results have been
reported for hydroxypropylated pea starch (Hoover, Hannouz, & SOsulski,
1998), hydroxypropylated rice starch (Seow & Thevamalar, 1993 ) and
hydroxypropylated potato starch (Kim & Eliasson, 1993). Substitution on
granular starch occurs mainly in the amorphous regions, which promotes
swelling in these regions and thus, disrupts the crystalline phase, which melts
at a lower temperature than in the case of the unmodified starch.
Thermal studies of gelatinization of acetylated Mucuna bean (Mucuna pruriens)
and Jack bean (Canavalia ensiformis) starch revealed that acetylation reduced
the TO,, Tp and TC (Adebowale & Lawal, 2003; betancur-Ancuna, Chel-Guerrero, &
Canizares-Hernandez, 1997). Starches with higher degrees of acetyl
substitution have been observed to

Mutant (wx) y normal hidroxipropilacin almidn de maz (Liu et al., 1999a). Se observ
la disminucin a ser mayor para el almidn de maz de alta amilosa (3,3% de amilosa).
La temperatura de transicin pico (TP) da una meseasure de la calidad de los cristalitos
(longitud doble hlice), mientras que Hgel da en medida global de la cristalinidad
(cantidad y calidad) y es un indicador de la prdida del orden molecular dentro del
grnulo de gelatinizacin (Cooke y Gidley, 1992; Hoover y Vasanthan, 1994; Tester y
Morrison, 1990). La disminucin de la Hgel en hidroxipropilacin sugiere que los grupos
hidroxipropilo interrumpen dobles hlices (debido a la rotacin de estos grupos
flexibles) dentro de las regiones amorfas de los grnulos. En consecuencia, el nmero
de dobles hlices que desenredan y se funden durante la gelatinizacin sera menor en
hidroxipropilado que en almidones no modificados (Perera et al., 1997). se ha
informado de resultados de la DSC similares para hidroxipropilado almidn de guisante
(Hoover, Hannouz, y SOsulski, 1998), almidn de arroz hidroxipropilado (Seow y
Thevamalar, 1993) y almidn de patata hidroxipropilado (Kim & Eliasson, 1993).
Cambio en el almidn granular se produce principalmente en las regiones amorfas, que
promueve la inflamacin en estas regiones y, por tanto, interrumpe la fase cristalina,
que se funde a una temperatura ms baja que en el caso del almidn no modificado.
estudios trmicos de gelatinizacin del frijol Mucuna acetilada (Mucuna pruriens) y Jack
Bean (Canavalia ensiformis) almidn revelaron que la acetilacin reduce la A ,, Tp y TC
(Adebowale y Lawal, 2003; Betancur-Ancuna, Chel-Guerrero, y Caizares-Hernndez ,
1997). Los almidones con mayores grados de sustitucin de acetilo se ha observado
que
T = temperatura de transicin de almidones diferrent (OC). ND = no detectado; = Los
PROPIEDADES de origen natural correspondiente (unnimodified) almidones se dan entre
parntesis Las propiedades de corresonding nativa (no modificados) almidones se dan
entre parntesis Singh: Chawla et. Alabama. (2004) (diferentes niveles de acetilacin).
Singh, Kaur et al (2004) (almidones de diferentes cultivares de patata). Singh: Chawla et.
Alabama. (2004) (diferentes niveles de acetilacin). Singh, Kaur et al. (2004) (almidones
de diferentes cultivares de papa). Wang y Wang (2002). Lawal (2004). Sodhi y Singh
(2005) (almidones de diferentes cultivares de arroz). Liu et al. (1999b). Kaur et al. (2004)
(almidones de diferentes cultivares de papa). Liu et al. (1999a) (dos niveles de
hidroxipropilacin). Choi y Kerr (2004) (niveles de rboles de hidroxipropilacin). Hung y
Morita (2005) (dos poblaciones de trigo del grnulo de almidn). Yeh y Yeh (1993) (dos
niveles de hidroxipropilacin). Seow y Thevalamar (1993) (tres niveles de la
hidroxipropilacin). Kaur et al. (2005a) (almidones de diferentes cultivares de papa
usados; reticulacin realizaron con POCl3). Kaur et al. (2005a) (almidones de diferentes
cultivares de papa usados; reticulacin realiz usando EPI) Tsai et al. (1997) (reticulacin
realiz utilizando EPI Reddy y Kerr (2004) (entrecruzamiento realizaron con POCl3). Choi
y Kerr (2004) (entrecruzamiento realizaron con POCl3). Bertolini et al. (2003) (tres niveles
de reticulacin realizaron POCl3; temperaturas de transicin inicio solamente). Yeh y Yeh
(1993) (diferentes niveles de reticulacin realizaron con POCl3). Liu et al. (1999b)