SOME PHYSICOCHEMICAL PROPERTIES OF SMOOTH PEA STARCHES

被引：51

作者：

DAVYDOVA, NI

LEONTEV, SP

GENIN, YV

SASOV, AY

BOGRACHEVA, TY

机构：

[1] RUSSIAN ACAD SCI,INST FOOD SUBSTANCE,MOSCOW 117901,RUSSIA

[2] MOSCOW MV LOMONOSOV STATE UNIV,MOSCOW,RUSSIA

来源：

CARBOHYDRATE POLYMERS | 1995年 / 27卷 / 02期

关键词：

D O I：

10.1016/0144-8617(95)00052-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The physico-chemical characteristics of the starches of five smooth pea varieties have been investigated. X-ray diffraction analysis has shown that all of the starches have 'C' polymorphs with different contents of 'A' and 'B' polymorphs. DSC analysis has demonstrated a correlation between the thermodynamic parameters of gelatinization and the content of 'B' polymorphs in the starches. The influence of KCl concentration on the gelatinization process was investigated. The single peak of gelatinization in excess water doubled in salt solutions. A model is proposed which suggests that 'A' and 'B' polymorphs are in different independent co-operative structures which results in bifurcation of the peaks in KCl solutions.

引用

页码：109 / 115

页数：7

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