A REVIEW OF THERMAL-ANALYSIS STUDIES OF STARCH GELATINIZATION

被引：35

作者：

LELIEVRE, J ^{[1
]}

LIU, H ^{[1
]}

机构：

[1] UNIV MANITOBA,DEPT FOOD SCI,WINNIPEG R3T 2N2,MB,CANADA

来源：

THERMOCHIMICA ACTA | 1994年 / 246卷 / 02期

关键词：

CALORIMETRY; DSC; GEL; GELATINIZATION; GLASS TRANSITION; MELTING; STARCH; TMA; WATER;

D O I：

10.1016/0040-6031(94)80098-7

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The gelatinization of starch is an important operation in the food industry. The present review shows that thermal analysis studies have proved to be a powerful means of probing the process. Thermal analysis demonstrates that glass and melting transitions take place when aqueous starch systems are heated and that water influences the temperature of these events.

引用

页码：309 / 315

页数：7

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