Molar heat capacity, solubility, and water-retaining capacities of starch samples isolated from various cultivars of potato (Solanum tuberosum)

被引：0
|
作者：
Yur'ev, VP
Danilenko, AN
Nemirovskaya, IE
Lukin, ND
Zhushman, AN
Karpov, VG
机构：
[1] Russian Acad Sci, Inst Food Subst, Moscow 117813, Russia
[2] All Russia Inst Starch Prod, Korenevo 140052, Moscow Oblast, Russia
来源：
APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 1998年 / 34卷 / 01期
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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：
Precision scanning microcalorimetry Nas used to determine the molar heat capacity of aqueous despersions of starch samples isolated from various potato cultivars. Within the temperature range 290-330 K, the molar heat capacity of aqueous dispersions of starch was shown to depend on the potato cultivar. The data suggest that the molar heat capacity of an aqueous dispersion depends on the solvent-accessible surface area of starch grains, which determines the solubility and water-retaining capacity of these systems.
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页码：97 / 100
页数：4
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