RELATIONSHIP BETWEEN SPECIFIC VOLUME AND CRYSTALLINITY OF STARCH

被引：27

作者：

NARA, S

机构：

[1] Department of Agricultural Chemistry, Faculty of Agricultural, Mie University, Tsucity, 514, Kamihama

来源：

STARKE | 1979年 / 31卷 / 03期

关键词：

D O I：

10.1002/star.19790310302

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Specific volumes of starch, crystalline portion and amorphous portion are discussed and the crystallinity is calculated from the specific volume. The specific volume of starch is calculated from the density by extrapolation of the moisture content zero. The specific volumes of the amorphous portion seem to be almost the same as that of cellulose. One is 0.673 for potato, waxy corn and waxy rice and the other is 0.684 for sweet potato, tapioca, wheat and corn. The crystallinities of the starches calculated from the specific volumes with a special equation are reported. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：73 / 75

页数：3

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