Pressure induced swelling kinetics of starch granules

被引：0
|
作者：
Snauwaert, J [1 ]
Heremans, K [1 ]
机构：
[1] Katholieke Univ Leuven, Dept Chem, Louvain, Belgium
来源：
ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY | 1999年
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Pressure driven hydration of starch induces microstructural changes in the granules which finally result in the formation of a gel. The initial structural changes due to hydration produce a swelling of the potato starch granules which has been monitored in situ by optical microscopy in the diamond anvil cell. The rate constant of this swelling process increases with increasing pressure and the associated activation volume is -18 cm(3)/mol. The swelling rate constant is independent of the surface-volume ratio of the granules.
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页码：349 / 352
页数：4
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