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

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Abstract
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.