کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10601829 982355 2013 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
In situ study of maize starch gelatinization under ultra-high hydrostatic pressure using X-ray diffraction
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
In situ study of maize starch gelatinization under ultra-high hydrostatic pressure using X-ray diffraction
چکیده انگلیسی
The gelatinization of waxy (very low amylose) and high-amylose maize starches by ultra-high hydrostatic pressure (up to 6 GPa) was investigated in situ using synchrotron X-ray powder diffraction on samples held in a diamond anvil cell (DAC). The starch pastes, made by mixing starch and water in a 1:1 ratio, were pressurized and measured at room temperature. X-ray diffraction pattern showed that at 2.7 GPa waxy starch, which displayed A-type XRD pattern at atmospheric pressure, exhibited a faint B-type-like pattern. The B-type crystalline structures of high-amylose starch were not affected even when 1.5 GPa pressure was applied. However, both waxy and high-amylose maize starches can be fully gelatinized at 5.9 GPa and 5.1 GPa, respectively. In the case of waxy maize starch, upon release of pressure (to atmospheric pressure) crystalline structure appeared as a result of amylopectin aggregation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 97, Issue 1, 14 August 2013, Pages 235-238
نویسندگان
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