Application of Differential Scanning Calorimetry to Starch Gelatinization. I. Commercial Native and Modified Starches
Application of Differential Scanning Calorimetry to Starch Gelatinization. I. Commercial Native and Modified Starches
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DOI：
10.1002/star.19790310606
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发表时间：
1979
期刊：
影响因子：
2.3
通讯作者：
M. Wootton;A. Bamunuarachchi
中科院分区：
文献类型：
--
作者：
M. Wootton;A. Bamunuarachchi
差示扫描量热法研究了天然淀粉和改性小麦淀粉的糊化行为。结果表明，在不同的天然淀粉和改性小麦淀粉之间，恒温菌的形状存在差异。取代反应降低了糊化能和糊化峰温度，而交联淀粉的糊化能也降低了，但峰值温度略高。氧化、糊化和酸切小麦淀粉都比未改性的小麦淀粉具有更低的糊化能，但峰值温度更高。
Differential scanning calorimetry has been used to examine the gelatinization behaviour of native starches and modified wheat starches. The results indicated that the shape of the endotherms varied between native starches and also between modified wheat starches. Substitution appeared to decrease both the gelatinization energy and gelatinization peak temperature while the cross-linked starches also displayed lower gelatinization energies but slightly higher peak temperatures. Oxidation, dextrinisation and acid cut wheat starches all posses lower gelatinization energies but higher peak temperatures than unmodified wheat starch.