APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION .1. COMMERCIAL NATIVE AND MODIFIED STARCHES

被引：111

作者：

WOOTTON, M

BAMUNUARACHCHI, A

机构：

[1] University of New South Wales, School of Food Technology, Kensington, New South Wales, 2033

来源：

STARKE | 1979年 / 31卷 / 06期

关键词：

D O I：

10.1002/star.19790310606

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Differential scanning calorimetry has been used to examine the gelatinization behaviour of native starches and modified wheat starches. The results indicated that the shape of the endotherms varied between native starches and also between modified wheat starches. Substitution appeared to decrease both the gelatinization energy and gelatinization peak temperature while the cross‐linked starches also displayed lower gelatinization energies but slightly higher peak temperatures. Oxidation, dextrinisation and acid cut wheat starches all posses lower gelatinization energies but higher peak temperatures than unmodified wheat starch. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：201 / 204

页数：4

共 6 条

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[3] LEACH W, 1965, STARCH CHEM TECHNOLO
[4] McIver R. G., 1968, Journal of the Science of Food and Agriculture, V19, P560, DOI 10.1002/jsfa.2740191003
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ELTON, GA
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[6] WATER BINDING-CAPACITY OF COMMERCIAL PRODUCED NATIVE AND MODIFIED STARCHES
WOOTTON, M
BAMUNUARACHCHI, A
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