期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 25, 页码 6439-6446出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf3011992
关键词
starch; pea; Pisum sativum; swelling power; thermal transition; dissolution
资金
- University of Sydney [U2527-2009/2012]
The phase transitions of pea starch over a wide range of water content were investigated by differential scanning calorimetry (DSC). Swelling of starch granules increased progressively with increasing water content. The main endotherm G broadened progressively with increasing water content up to 94.5 wt % (water:starch ratio 15:1), above which it became too broad to define. The corresponding peak and conclusion temperatures and enthalpy change increased with increasing water content. Scanning electron microscopy (SEM) showed that, at a water:starch ratio of 2:1 (water content of 70.7 wt %), starch granules only swelled partially with discernible granular contours still clearly evident. The results of swelling power tests and SEM images revealed that the endotherm G obtained at a water:starch ratio of 2:1 represented only partial swelling of starch granules. The transition from a narrow to broad endotherm G was interpreted to reflect the thermal transition behavior progressing from limited swelling to maximum swelling and then partial dissolution and leaching of starch polymers from the granules.
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