کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565045 | 1330957 | 2008 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phase transition of cross-linked and hydroxypropylated corn (Zea mays L.) starches
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
The thermal behaviors of three chemically modified starches (cross-linked waxy corn, hydroxypropylated regular corn, and hydroxypropylated and oxidized waxy corn) were studied using light microscopy, SEM, DSC, XRD, and HPSEC. During the gelatinization process, molecular and crystalline order losses occurred independently from each other. Oxidation treatment altered the effects of hydroxypropylation on starch gelatinization. Both cross-linking and hydroxypropylation tended to preserve granular crystalline order during initial stages of gelatinization. The crystallinities and X-ray patterns of each starch remained essentially unchanged prior to phase transition.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 41, Issue 2, March 2008, Pages 346–358
Journal: LWT - Food Science and Technology - Volume 41, Issue 2, March 2008, Pages 346–358
نویسندگان
Wajira S. Ratnayake, David S. Jackson,