Determination of the terminal extent of starch gelatinization in a limited water system by DSC

被引：77

作者：

Fukuoka, M ^{[1
]}

Ohta, K ^{[1
]}

Watanabe, H ^{[1
]}

机构：

[1] Tokyo Univ Fisheries, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 53卷 / 01期

关键词：

D O I：

10.1016/S0260-8774(01)00137-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

Starch granules are gelatinized rapidly to reach a specified extent of gelatinization within 1 or 2 min. This upper limit to the extent of gelatinization may be termed the terminal extent of gelatinization (TEG) which depends on temperature and moisture content. TEG in wheat starch/water system (moisture content 0.54-3.0 g water/g starch) was measured by differential scanning calorimetry (DSC) in the temperature range of 60 100 degreesC. An empirical equation which enables the prediction of TEG as a function of temperature and moisture content was obtained. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：39 / 42

页数：4

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