Analysis of the pasting profile in corn starch: Structural, morphological, and thermal transformations, Part I
Analysis of the pasting profile in corn starch: Structural, morphological, and thermal transformations, Part I
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DOI：
10.1016/j.ijbiomac.2016.05.070
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发表时间：
2016-10-01
影响因子：
8.2
通讯作者：
Rodriguez-Garcia, Mario E.
中科院分区：
文献类型：
--
作者：
Rincon-Londono, Natalia;Vega-Rojas, Lineth J.;Rodriguez-Garcia, Mario E.
这项工作的重点是了解玉米淀粉的表观粘度曲线，即淀粉-水悬浮液的热曲线及其各自凝胶形成过程中发生的物理化学和形态变化。利用数学模型获得满足弗劳德数的实验操作条件。沿着糊化过程的不同阶段对冷冻干燥样品进行研究。利用X射线衍射研究样品结构性质的变化，利用扫描电子显微镜跟踪形态变化，利用差示扫描量热法分析淀粉的热变化。粘贴曲线的变化与系统的结构、热和形态变化相关，并对粘贴曲线期间发生的物理化学转变进行了分析。这项工作的发现并没有显示出冷却过程结束时凝胶回生的证据。 (C) 2016 Elsevier B.V. 保留所有权利。
This work is focused on the understanding of the apparent viscosity profile of corn starch, in terms of the physicochemical and morphological changes that take place during the thermal profile of starch-water suspension to its respective gel formation. A mathematical model was used to obtain the experimental operating conditions that satisfy the Froude number. Freeze drying samples are studied in different stages along the pasting profile. Changes in the structural properties of the samples are studied using X-ray diffraction, and the morphological changes are followed using scanning electron microscopy, differential scanning calorimetry was used to analyze the thermal changes in starch. The changes in the pasting profile are associated with structural, thermal,and morphological changes of the system and the analysis of the physicochemical transformation that occur during the pasting profile are explained. The finding in this work does not show evidence of gel retrogradation at the end of the cooling process. (C) 2016 Elsevier B.V. All rights reserved.