Annealing and Glass Transition of Starch

Starch/Staerke - Tập 38 Số 9 - Trang 289-292 - 1986
D. A. Yost1, R. C. Hoseney1
1Department of Grain Science and Industry, Kansas State University, Shellenberger Hall, Manhattan, Kansas 66506 (USA)

Tóm tắt

AbstractThe enthalpy of the order‐disorder transition of starch increased as the starch hydration period was increased from 1 h to 24 h. This was explained as the exothermic heat of hydration cancelling part of the endothermic heat of melting. Annealing of starch was shown to occur at 3 to 8°K below the Tm of starch. This would suggest that the Tg and Tm of starch does not occur at the same temperature.

Từ khóa


Tài liệu tham khảo

Maurice T. J. L.Slade R. R.Sirett andC. M.Page: “Polysaccharide – Water Interactions – Thermal Behavior of Rice Starch”. Presented at the Third International Symposium on the Property of Water in Foods. Beaune France1983.

Billingham N. C., 1972, Polymer Science

10.1002/star.19710230608

Williams H. L., 1975, Polymer Engineering

Mendenhall W, 1979, Introduction to Probability and Statistics

10.1002/bip.1979.360180204

10.1002/star.19820340704

10.1002/star.19800320805

10.1002/star.19840360903

10.1002/star.19800320703

10.1002/star.19780300803

10.1002/star.19800320603

Thông tin
Thông tin xuất bản

Starch/Staerke

Tập 38 Số 9

289-292

Thông tin tác giả