- Tytuł:
- Properties of corn starch subjected hydrothermal modification
- Autorzy:
-
Gryszkin, A.
Zieba, T.
Kapelko-Zeberska, M. - Powiązania:
- https://bibliotekanauki.pl/articles/25875.pdf
- Data publikacji:
- 2017
- Wydawca:
- Polska Akademia Nauk. Instytut Agrofizyki PAN
- Opis:
- The objective of this study was to determine the effect of heating a water dispersion of corn starch to various temperatures, followed by its freezing and defrosting, on selected properties of re-formed starch pastes. A suspension of starch was heated to various temperatures ranging from 59 to 94°C, and afterwards frozen and defrosted. The differential scanning calorimetry (Mettler Toledo, 822E) thermal characteristics of starch pre-heated to temperatures not inducing complete pasting revealed transitions of: (I) retrograded amylopectin, (II) non-pasted starch, (III) amylose-lipid complexes, (IV) retrograded amylose, and (V) highly thermostable starch structures. The application of higher temperatures during heating caused disappearance of transitions II and V. The increase of pre-heating temperature induced firstly a decrease and then stabilization of the swelling power as well as a successive decrease in starch solubility. Pastes pre-heated to temperatures over 79°C contained large macroparticles that were increasing viscosity of the re-formed starch paste (their size was positively correlated with viscosity value).
- Źródło:
-
International Agrophysics; 2017, 31, 1
0236-8722 - Pojawia się w:
- International Agrophysics
- Dostawca treści:
- Biblioteka Nauki
Artykuł