HIGH-PRESSURE GELATINIZATION OF BARLEY STARCH AT LOW MOISTURE LEVELS AND ELEVATED-TEMPERATURE

被引：11

作者：

VAINIONPAA, J

FORSSELL, P

VIRTANEN, T

机构：

[1] VTT Food Research Laboratory, Espoo, SF-02151

来源：

STARCH-STARKE | 1993年 / 45卷 / 01期

关键词：

D O I：

10.1002/star.19930450106

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High-pressure gelatinization of barley starch at low water contents and at elevated temperature was performed in a differential scanning calorimeter equipped with a pressure chamber. Microscopic examination of the samples showed complete loss of birefringence and rupture of granular structure in most samples. The results indicated that enthalpy levels much higher than those in high-moisture gelatinization are needed to attain proper gelatinization and plastification of starch at low water contents.

引用

页码：19 / 24

页数：6

共 26 条

[1]

Banks W., 1975, STARCH ITS COMPONENT

[2] THERMAL CHARACTERIZATION OF RICE STARCHES - A POLYMERIC APPROACH TO PHASE-TRANSITIONS OF ANTIGRANULOCYTES STARCH [J].