کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7785204 1500605 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field
ترجمه فارسی عنوان
تغییرات ساختار بلوری و خواص فیزیکی و شیمیایی نشاسته سیب زمینی تحت تاثیر میدان الکتریکی القا شده
کلمات کلیدی
نشاسته سیب زمینی، میدان الکتریکی منجر شده، ساختار کریستالی، خصوصیات فیزیکوشیمیایی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
The effects of induced electric field (IEF) on the crystal structure and physicochemical properties of potato starch were investigated by subjecting identically treated control and electrically-modified samples to the same temperature history. Additionally, a method of combining IEF with heating for efficient modification of native polymer was also proposed. Results showed that the application of IEF at an electric voltage of 75 V has a statistically significant effect on starch gelatinization and pasting properties, especially when combined with heating at 50 °C. After treatment by the combination method for 96 h, the gelatinization temperatures increased, which can be explained by the slight increase in the ratio of 1044/1015 cm−1 and relative crystallinity. Furthermore, IEF reduced granular swelling and therefore contributed to decreasing the peak, breakdown, and setback viscosity of potato starch. This study explores the potential of IEF as innovative technology for starch modification.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 153, 20 November 2016, Pages 535-541
نویسندگان
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