Water redistribution during the recrystallisation of amylopectin in amylopectin/gelatin blends

被引：18

作者：

Farhat, IA ^{[1
]}

Mousia, Z ^{[1
]}

Mitchell, JR ^{[1
]}

机构：

[1] Univ Nottingham, Sch Biol Sci, Div Food Sci, Loughborough LE12 5RD, Leics, England

来源：

POLYMER | 2001年 / 42卷 / 10期

关键词：

starch; gelatin; water redistribution;

D O I：

10.1016/S0032-3861(00)00866-1

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 [高分子化学与物理]; 080501 [材料物理与化学]; 081704 [应用化学];

摘要：

The DMTA thermogram of 50:50:32 gelatin/amylopectin/water extrudates showed two main transitions: 24 and 52 degreesC associated with the glass transition temperatures (T(g)s) Of gelatin and amylopectin, respectively. After storage (15 days, 60 degreesC), amylopectin recrystallised to the A-polymorph. This was paralleled by a decrease of the T-g of gelatin to 1.5 degreesC, which was explained in terms of water redistribution during the formation of amylopectin crystallites. A full analysis of water partitioning in the system is reported. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：4763 / 4766

页数：4

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