Enhanced mechanical properties of partially beta-amylase trimmed starch for material applications

被引：6
|
作者：
Monnet, Damien [1 ]
Joly, Catherine [2 ]
Dole, Patrice [2 ]
Bliard, Christophe [1 ]
机构：
[1] ICMR URCA, CNRS, UMR 6229, F-51687 Reims 2, France
[2] FARE INRA URCA, INRA, UMR 614, F-51687 Reims 2, France
来源：
CARBOHYDRATE POLYMERS | 2010年 / 80卷 / 03期
关键词：
Beta-amylase; Starch dextrins; Retrogradation; DSC; Mechanical properties; Orientation; PHOTO-CROSS-LINKING; RETROGRADATION; BLENDS;
D O I：
10.1016/j.carbpol.2009.12.022
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The influence of partial beta-amylase dextrinisation on the recrystallisation properties of wheat starch was monitored by DSC. The melting peak endotherm in the 100-140 degrees C range decreased regularly at increasing degradation levels, and disappeared with the limit dextrin. Mechanical properties of the obtained partial dextrins displayed unusual stress/strain couple value. Dextrinisation leads to an increase of strain at break with retention of strength. Dextrinisation appears to enhance the orientation ability during processing. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：747 / 752
页数：6
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