کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762412 | 1624885 | 2017 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Investigation of the high-amylose maize starch gelatinization behaviours in glycerol-water systems
ترجمه فارسی عنوان
بررسی رفتار ژلاتینین نشاسته بالا آمیلوز در سیستم های آب گلیسرول
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کلمات کلیدی
نشاسته ذرت بالا آمیلوز، رفتار ژلاتینی شدن، مخلوط آب گلیسرول، خواص بافتی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
The effect of glycerol on gelatinization behaviours of high-amylose maize starch was evaluated by confocal laser scanning microscopy (CLSM), scanning electronic microscope (SEM), differential scanning calorimetry (DSC), texture analyzer (TPA) and rheometer. Gelatinization of the high-amylose maize starches with glycerol content of 10% (w/w) began at 95.4 °C (To), peaked at 110.3 °C (Tp), and completed at 118.9 °C (Tc). The birefringence began to disappear at around 100 °C and finished at 120 °C which corresponded well to the onset and conclusion temperatures obtained by DSC. The high-amylose maize starch granules maintained original morphological structure at 100 °C and swelled to a great degree at 110 °C. The high-amylose maize starch paste formed at 100 °C showed the lowest hardness (39.92 g), while at 120 and 130 °C, showed the highest hardness (610.89 g and 635.43 g, respectively). It should be noted that in going from 100 °C to 110 °C there is a significant increase in the viscosity of the slurry solution. The identical apparent viscosity was observed when the shear rate exceed 100 sâ1, resulting from the high-amylose maize starch granules were completely gelatinized at 120 °C, which was consistent with DSC analysis.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 77, September 2017, Pages 135-140
Journal: Journal of Cereal Science - Volume 77, September 2017, Pages 135-140
نویسندگان
Xu Chen, Li Guo, Peirong Chen, Yang Xu, Huili Hao, Xianfeng Du,