|
Titre :
|
Thermal studies on the gelatinisation and retrogradation of heat-moisture treated starch
|
|
Auteurs :
|
T. Takaya ;
K. Nishinari
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
2000
|
|
Format :
|
p. 97-100
|
|
Langues:
|
= Anglais
|
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Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés:
|
AMIDON
;
BLE
;
CHAUFFAGE
;
CALORIMETRIE
;
HUMIDITE
|
|
Résumé :
|
The gelatinisation and regelatinisation of heat-moisture treated corn starches with different heating temperatures (120 and 130 °C) and corn starch without treatment were studied by differential scanning calorimetru (DSC). The gelatinisation peak in the heating DSC curves shifted to higher temperatures with increasing temperature of heat-moisture treatment. The endothermic enthalpy of the gelatinisation decreased with the severity of heat-moisture treatment whilst those for the disintegration of amylose-lipid complex increased. The retrogradation ration increased faster for heat-moisture treated corn starch than for corn starch without treatment.
|
|
Source :
|
Carbohydrate polymers, vol.41
|
