کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10601534 | 982343 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range](/preview/png/10601534.png)
چکیده انگلیسی
Pasting experiments of waxy potato and waxy maize starch systems were set up in which temperatures close to the gelatinization temperature were selected (67.5, 70 and 72.5 °C). DSC measurements showed that under these conditions small fractions of the starches remained ungelatinized. During the pasting process two different shear rates were imposed (50 sâ1 and 150 sâ1) to investigate the shear stability of the different starch containing systems. Swelling of the granules occurred in a more controlled manner and granule breakdown during pasting could be limited. As a result of these heating conditions more swollen granules are present, as confirmed by laser light diffraction. This positive effect was clearly noticeable in the flow curves of the cooled pastes. Xanthan gum addition could further reduce breakdown either by restricting the swelling or by stabilizing the granules. At higher starch contents the former is most likely dominating.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 96, Issue 2, 25 July 2013, Pages 560-567
Journal: Carbohydrate Polymers - Volume 96, Issue 2, 25 July 2013, Pages 560-567
نویسندگان
Bart Heyman, Frédéric Depypere, Paul Van der Meeren, Koen Dewettinck,