کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1387066 982545 2011 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Amorphous and crystal inulin behavior in a water environment
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Amorphous and crystal inulin behavior in a water environment
چکیده انگلیسی

The aim of present study was rheological analysis of gels obtained from different kinds of high performance inulins and analysis of an effect of crystal seeds addition on inulin gel formation. Inulin gels (20%) were produced at different temperatures. Wide-angle X-ray scattering allowed for monitoring the crystallographic changes in used inulins. A light microscopy enabled to register the inulin particles reaction in water during the first seconds. Amorphous inulin forms, in contrast to crystal one, stable crystal structure in water at 20 °C. The presence of crystal seeds is essential to form gel structure at temperatures above 70 °C. These crystal seeds occur naturally as not dissolved inulin particles (at 72 °C) or must be added when the inulin solution is heated at 100 °C. Five per cent of a crystal or amorphous inulin added to a cooled preheated inulin solution allows forming a stable gel structure.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 83, Issue 2, 10 January 2011, Pages 635–639
نویسندگان
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