Isothermal microcalorimetric studies on starch retrogradation

被引：0
|
作者：
Silverio, J. [1 ]
Svensson, E. [1 ]
Eliasson, Ann-Charlotte [1 ]
Olofsson, G. [1 ]
机构：
[1] Univ of Lund, Lund, Sweden
来源：
Journal of thermal analysis | 1996年 / 47卷 / 05期
关键词：
Composition effects - Crystallization - Differential scanning calorimetry - Enthalpy - Gelation - Gels - Glycerol - Lipids - Phase separation - Sulfur compounds - Thermoanalysis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The first 24 h of retrogradation of purified amylose and amylopectin from corn, and native starches with varying amylose content were studied by isothermal microcalorimetry. Depending on the amylose content and the botanical source of the starch, the rate of crystallization of amylose was high and predominated over that of amylopectin in the first 5-10 h. When 1-monolauroyl-rac-glycerol or sodium dodecylsulphate was added to waxy maize, isothermal calorimetry indicated some interaction between amylopectin and the polar lipids.
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页码：1179 / 1200
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