DIFFERENTIAL THERMAL-ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS

被引：51

作者：

WADA, K

TAKAHASHI, K

SHIRAI, K

KAWAMURA, A

机构：

[1] The Dept of Agricultural Chemistry, Tokyo Noko University, Fuculty of Agriculture, Tokyo, 183, Fuchu

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06440.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelatinization of isolated starches and starches in food sections can be examined under a wide range of conditions in an air‐tight cell of the DTA apparatus. The specific gelatinization parameters of starches can be determined from endothermal peaks of DTA curves. Temperatures at the onset and peak of endothermal curves are characteristic of various starches. Gelatinization temperatures of starches in foods were substantially higher than temperatures of the isolated starches. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1366 / &