期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 41, 期 2, 页码 346-358出版社
ELSEVIER
DOI: 10.1016/j.lwt.2007.03.008
关键词
starch; modified starch; gelatinization; phase transition; cross-linking; hydroxypropylation
The thermal behaviors of three chemically modified starches (cross-linked waxy corn, hydroxypropylated regular corn, and hydroxypropylated and oxidized waxy corn) were studied using light microscopy, SEM, DSC, XRD, and HPSEC. During the gelatinization process, molecular and crystalline order losses occurred independently from each other. Oxidation treatment altered the effects of hydroxypropylation on starch gelatinization. Both cross-linking and hydroxypropylation tended to preserve granular crystalline order during initial stages of gelatinization. The crystallinities and X-ray patterns of each starch remained essentially unchanged prior to phase transition. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据