کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7793122 1500657 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Studies on the starch-water interactions between partially gelatinized corn starch and water during gelatinization
ترجمه فارسی عنوان
مطالعات در مورد اثر متقابل نشاسته و آب بین نشاسته ذرت و آب ذرت شده در مرحله ژلاتین کردن
کلمات کلیدی
نشاسته نیمه ژلاتینی، ژلاتین کردن، آب غیرقابل تحمل محتوای رطوبت، فعل و انفعالات،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
The effect of moisture content on the interactions between water and partially gelatinized starch during gelatinization process was investigated. The interactions were probed using differential scanning calorimetry (DSC). The starch samples were partially gelatinized at 25 °C (S25), 64 °C (S64), 68 °C (S68) and 70 °C (S70) and the moisture contents were varied from 25% to 78% (w/w). The G endotherm was not observed and only the M1 endotherm was observed in S64, S68 and S70 in the entire moisture content range. The G endotherm was not observed and only the M1 endotherm was observed at higher peak temperature in S25 when the moisture content was below 30% (w/w). The melting temperature of M2 endotherm in S70 was the highest among all the samples tested in the entire moisture content range. At water content > 30% (w/w), S68 and S70 had lower amount of unfreezable water, while S64 had higher amount of unfreezable water.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 101, 30 January 2014, Pages 727-732
نویسندگان
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