PHASE-TRANSITIONS OF THE STARCH-WATER SYSTEM
PHASE-TRANSITIONS OF THE STARCH-WATER SYSTEM
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DOI：
10.1002/bip.1979.360180204
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发表时间：
1979-01-01
期刊：
影响因子：
2.9
通讯作者：
DONOVAN, JW
中科院分区：
文献类型：
--
作者：
DONOVAN, JW
当纯化的马铃薯淀粉颗粒在有限量的水（小于1.5 H2O：淀粉，wt/wt）的存在下加热时，通过差示扫描量热法观察到吸热转变。较低温度的吸热总是在固定温度66 ℃下观察到。C是存在过量水时观察到的唯一吸热峰。随着水含量的降低，在升高的温度下观察到更高的温度吸热。吸热峰的大小随含水量的增加而减小。较高温度的吸热的外观允许的化学计量测定淀粉，14 H2O/己糖单位的充分水合。高温吸热峰的移动被解释为溶剂水降低了淀粉微晶的熔点。
When purified potato starch granules are heated in the presence of limited amounts of water (less than 1.5 H2O: starch, wt/wt) endothermic transitions are observed by differential scanning calorimetry. The lower temperature endotherm is always observed at a fixed temperature, 66.degree. C is the only endotherm observed when excess water is present. The higher temperature endotherm is observed at increasing temperatures as the water content is decreased. The size of this endotherm decreases with water content. The appearance of the higher temperature endotherm allows the determination of the stoichiometry for full hydration of starch, 14 H2O/hexose unit. The shift of the higher temperature endotherm is interpreted as the lowering of the melting point of starch crystallites by solvent water.