Time-dependent changes in the size and volume of gelatinized starch granules on storage

被引：4

作者：

Ellis, H. S. ^{[1
]}

Ring, S. G. ^{[1
]}

Whittam, M. A. ^{[1
]}

机构：

[1] Inst Food Res, Norwich Lab, Norwich NR4 7UA, Norfolk, England

来源：

FOOD HYDROCOLLOIDS | 1988年 / 2卷 / 04期

关键词：

D O I：

10.1016/S0268-005X(88)80029-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Starch granules in gelatinized suspensions have been found to shrink when stored over a period of days at temperatures ranging between 1 and 20 C. The effect is more pronounced at lower temperatures and is dependent on the botanical source of the starch. Evidence from differential scanning calorimetry suggests that shrinkage is due to reassociation of amylopectin chains within the granules.

引用

页码：321 / 328

页数：8

共 8 条

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