Gelatinization of Low Water Content Wheat Starch — Water Mixtures. A Combined Study by Differential Scanning Calorimetry and Light Microscopy
Gelatinization of Low Water Content Wheat Starch — Water Mixtures. A Combined Study by Differential Scanning Calorimetry and Light Microscopy
复制标题
低含水量小麦淀粉的糊化-水混合物的差示扫描量热法和光学显微镜的联合研究。
DOI：
10.1002/star.19830351006
复制
发表时间：
1983
期刊：
影响因子：
2.3
通讯作者：
P. Russell
中科院分区：
文献类型：
--
作者：
D. J. Burt;P. Russell
通过双折射测量和差示扫描量热法观察了加热低含水量（50% ~ 1.5%）淀粉-水混合物的效果。糊化完成的温度，即双折射完全丧失的温度，随着含水量的降低而增加。在整个含水率范围内，双折射完全丧失。在双折射损失和通过M1 DSC吸热之间建立了相关性，分配给淀粉晶体的熔化。
The effect of heating starch-water mixtures of low water content (between 50% and 1.5% water) has been observed by the techniques of both birefringence measurement and differential scanning calorimetry. The temperature at which gelatinization was complete, i. e. at which complete loss of birefringence occurred, increased as the water content was reduced. Complete loss of birefringence occurred over the whole of this range of water content. A correlation was established between the loss of birefringence and passage through the M1 DSC endotherm, assigned to the melting of starch crystallites.