The influence of starch pore characteristics on pasting behaviour

被引：49
|
作者：
Fortuna, T
Januszewska, R
Juszczak, L
Kielski, A
Palasinski, M
机构：
[1] Univ Agr, Dept Anal & Evaluat & Food Qual, PL-31425 Krakow, Poland
[2] Acad Min & Met, Dept Gen Ceram, PL-30059 Krakow, Poland
[3] Univ Agr, Dept Carbohydrate Technol, PL-31425 Krakow, Poland
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2000年 / 35卷 / 03期
关键词：
granularity; pore size; specific surface area; viscosity;
D O I：
10.1046/j.1365-2621.2000.00368.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity.
引用
收藏
页码：285 / 291
页数：7
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