Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
作者:
D. J. Stevens,
G. A. H. Elton,
期刊:
Starch ‐ Stärke
(WILEY Available online 1971)
卷期:
Volume 23,
issue 1
页码: 8-11
ISSN:0038-9056
年代: 1971
DOI:10.1002/star.19710230104
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractThe application of Differential Scanning Calorimetry to the gelatinisation of concentrated starch/water suspensions produced a well‐defined endotherm under suitable conditions. Measurement of the peak area enabled the heat of gelatinisation to be calculated. The method has been applied to the following aspects of gelatinisation: — 1 Intercomparison of different starches, 2) Effect of granule size, 3 Application to wheat flour, 4 Effect of starch damage, 5 Staling of starch gels, 6 Amylose and amylopec
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