GELATINIZATION PROPERTIES OF DIFFERENT SIZE CLASSES OF WHEAT-STARCH GRANULES MEASURED WITH DIFFERENTIAL SCANNING CALORIMETRY
GELATINIZATION PROPERTIES OF DIFFERENT SIZE CLASSES OF WHEAT-STARCH GRANULES MEASURED WITH DIFFERENTIAL SCANNING CALORIMETRY
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DOI：
10.1002/star.19830350406
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发表时间：
1983-01-01
期刊：
影响因子：
--
通讯作者：
KARLSSON, R
中科院分区：
文献类型：
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作者：
ELIASSON, AC;KARLSSON, R
采用库尔特粒度分析仪对小麦淀粉沉淀后的粒度分布进行了表征。淀粉样品的DSC [差示扫描比色法]测量表明，小颗粒比大颗粒在更宽的温度间隔内糊化。与大颗粒相比，小颗粒的糊化起始温度较低，而糊化峰值温度较高。糊化焓与颗粒大小无关。由于直链淀粉-脂质复合物的吸热转变的焓对于小颗粒是最大的。
The particle size distributions of wheat starch fractions, obtained after a sedimentation procedure, were characterized with a Coulter Counter. DSC [differential scanning colorimetry] measurements of the starch samples showed that the small granules gelatinized within a broader temperature interval than the large granules. The gelatinization onset temperature of the small granules was lower, whereas the gelatinization peak temperature was higher compared to the large granules. The gelatinization enthalpy was independent of the particle size distribution. The enthalpy of the endothermic transition due to the amylose-lipid complex was greatest for the small granules.