The effect of various potato cultivars at different times during growth on starch content determined by DSC

被引：16
|
作者：
Liu, Q
Lu, X
Yada, R
机构：
[1] Agr & Agri Food Canada, Food Res Program, Guelph, ON N1G 5C9, Canada
[2] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
来源：
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2005年 / 79卷 / 01期
关键词：
DSC; gelatinization enthalpy (Delta H); growth times; potato cultivars; potato dry matter; starch content; starch gelatinization;
D O I：
10.1007/s10973-004-0555-8
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
Differential scanning calorimetry (DSC) was used to determine the starch content of potato dry matter isolated from various cultivars at different times during growth. When potato dry matter was heated in the presence of excess water, a symmetrical endothermic peak resulted, which was similar to the gelatinization peak of pure starch. From the enthalpy value of potato dry matter and pure potato starch at a moisture content of 70%, the starch content in the potato dry matter can be determined. Starch content increased as growth progressed to a maximum and then decreased. The effect of moisture content and sample mass on gelatinization of dry matter and starch was also investigated. Compared to other starch analysis technique, DSC is a simple and more rapid method.
引用
收藏
页码：13 / 18
页数：6
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