Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1387229 | Carbohydrate Polymers | 2010 | 6 Pages |
Abstract
The influence of partial beta-amylase dextrinisation on the recrystallisation properties of wheat starch was monitored by DSC. The melting peak endotherm in the 100–140 °C range decreased regularly at increasing degradation levels, and disappeared with the limit dextrin. Mechanical properties of the obtained partial dextrins displayed unusual stress/strain couple value. Dextrinisation leads to an increase of strain at break with retention of strength. Dextrinisation appears to enhance the orientation ability during processing.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Damien Monnet, Catherine Joly, Patrice Dole, Christophe Bliard,