کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7790470 1500644 2014 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch
ترجمه فارسی عنوان
انتقال ساختاری و حرارتی در هنگام تبدیل از نشاسته ذرت به تورم دانه ای بومی به دانه های سرد
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
Native maize starch was gradually converted into granular cold-water swelling starch (GCWSS) by aqueous ethanol treatments at elevated temperatures. At a treatment temperature of 95 °C, decreasing ethanol concentrations from 68 to 48% (v/v) led to decreased post-treatment gelatinization enthalpies in excess water, reflecting remaining original A-type crystals. Concomitantly to native A-type crystal melting, VH-type crystals appeared. At an ethanol concentration of 48%, a granular cold-water swelling maize starch was successfully produced. All crystals in its intact granules were of the VH-type and appeared birefringent when studied in ethanol under polarized light. Removal of all residual solvent by high temperature drying did not influence swelling power, proving that a high temperature drying step is not necessary to induce cold-water swelling capacity. Based on in situ calorimetric measurements, the thermal requirements to produce GCWSS from different ethanol:water mixtures were elucidated. This work is the first to demonstrate that the amylose fraction contributes almost exclusively to VH-type crystal formation in GCWSS.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 114, 19 December 2014, Pages 196-205
نویسندگان
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