RHEOLOGICAL AND WATER BINDING PROPERTIES OF STARCH GELS

被引：0
|
作者：
Rezler, Ryszard [1 ]
Baranowska, Hanna Maria [1 ]
Pers, Katarzyna [1 ,2 ]
机构：
[1] Poznan Univ Life Sci, Dept Phys & Bophys, Wojska Polskiego Str 38-42, PL-60637 Poznan, Poland
[2] Poznan Univ Tech, Fac Tech Phys, Piotrowo Str 3, PL-60965 Poznan, Poland
来源：
PROCEEDINGS OF THE 12TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2016 | 2016年
关键词：
TRANSGLUTAMINASE; GELATINIZATION;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The aim of the undertaken studies was to recognise molecular mechanisms, which elucidade mechanical-rheological and water-binding properties of poorly cross-linked starch systems. Rheological experiments were carried out using DMA method. Experiments were conducted on potato starch gels: native and chemically modified starches (acetyled starch). Differences in the structure and chemical composition of both kinds of starches determine rheological properties of the examined systems. This fmds confirmation in NMR studies.
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页码：100 / 102
页数：3
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