The Influence of Molar Substitution on the Water Binding Capacity of Hydroxypropyl Maize Starches

Hydroxypropyl maize starches of molar substitution ranging from 0–0.27 were prepared and their water binding capacities determined using differential scanning calorimetry. Water binding capacity decreased initially from 0.39 g water/g dry unmodified maize starch to 0.36 g water/g dry starch of molar substitution 0.07. Further increases in molar substitution caused water binding capacity to increase to 0.45 g water/g dry starch of molar substitution 0.27.