EFFECTS OF HEATING RATE AND SAMPLE-SIZE ON DIFFERENTIAL SCANNING CALORIMETRY TRACES OF STARCH GELATINIZED AT INTERMEDIATE WATER LEVELS

被引：18

作者：

LIU, H

LELIEVRE, J

机构：

[1] Department of Food Science, Acadia University, Wolfville, Nova Scotia

来源：

STARCH-STARKE | 1991年 / 43卷 / 06期

关键词：

D O I：

10.1002/star.19910430605

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study was made of the effects of heating rate and sample size on differential scanning calorimetry traces of aqueous suspensions containing 50% (w/w) rice starch. The variation in the thermal profiles so obtained was due to changes in the resolution of the instrument. Thus, the biphasic traces that characterise the gelatinization of starch at intermediate water levels are not due to polymer recrystallization as has been suggested elsewhere.

引用

页码：225 / 227

页数：3

共 15 条

[1] THERMAL CHARACTERIZATION OF RICE STARCHES - A POLYMERIC APPROACH TO PHASE-TRANSITIONS OF ANTIGRANULOCYTES STARCH [J].