کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7787853 | 1500627 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization
ترجمه فارسی عنوان
ویژگی های فیزیکوشیمیایی نشاسته لوبیا خرد شده ژلاتینی با فشار بالا در طی کریستالیزاسیون
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کلمات کلیدی
عقب کشیدن، بلورسازی، بازپرداخت، چسباندن، ورم،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
The changes in physicochemical and structural properties of Ultra high pressure (UHP) gelatinized mung bean starch were investigated during 0 to 196 h retrogradation process by using X-ray diffraction (XRD) and differential scanning calorimetry (DSC). XRD analysis showed that the UHP-gelatinizated granules regenerated its original C-type crystallinity structures after retrogradation. The swelling power and solubility of native starch were increased with the increase in the assay temperatures from 50 to 90 °C, while the changing trend of the retrogradated granules was more gradual over entire assay temperatures. In addition, retrogradated granules showed a progressive decrease in the light transmittance and an increase in the amount of resistant starch as the ageing time increased from 0 to 192 h. DSC analysis suggested a slight increase in the transition temperatures (To, Tp and Tc) and the retrogradation enthalpy as the storage time increased. In contrast no endothermic transition peak could be observed using DSC after storage of heat-gelatinized mung bean starch gel.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 131, 20 October 2015, Pages 432-438
Journal: Carbohydrate Polymers - Volume 131, 20 October 2015, Pages 432-438
نویسندگان
Wenhao Li, Hongmei Guo, Peng Wang, Xiaoling Tian, Wei Zhang, Ahmed S.M. Saleh, Jianmei Zheng, Shaohui Ouyang, Qingui Luo, Guoquan Zhang,