Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches

被引：8

作者：

Krystyjan, Magdalena ^{[1
]}

Ciesielski, Wojciech ^{[2
]}

Gumul, Dorota ^{[1
]}

Buksa, Krzysztof ^{[1
]}

Ziobro, Rafal ^{[1
]}

Sikora, Marek ^{[1
]}

机构：

[1] Univ Agr, Food Technol Fac, Dept Carbohydrate Technol, Balicka 122, PL-30149 Krakow, Poland

[2] Jan Dlugosz Univ, Inst Chem Environm Protect & Biotechnol, Armii Krajowej 13-15, PL-42201 Czestochowa, Poland

来源：

INTERNATIONAL AGROPHYSICS | 2017年 / 31卷 / 03期

关键词：

cereal starch; gelatinization; freeze-drying process; POTATO STARCH; THIXOTROPIC PROPERTIES; PASTING PROPERTIES; OAT STARCH; NANOPARTICLES;

D O I：

10.1515/intag-2016-0058

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.

引用

页码：357 / 365

页数：9

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