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Titolo:
THERMAL-PROPERTIES OF CORN STARCH EXTRACTION INTERMEDIATES BY DIFFERENTIAL SCANNING CALORIMETRY
Autore:
YAMIN FF; SVENDSEN L; WHITE PJ;
Indirizzi:
IOWA STATE UNIV,DEPT FOOD SCI & HUMAN NUTR AMES IA 50011 IOWA STATE UNIV,DEPT FOOD SCI & HUMAN NUTR AMES IA 50011 IOWA STATE UNIV,CTR CROPS UTILIZAT RES AMES IA 50011
Titolo Testata:
Cereal chemistry
fascicolo: 4, volume: 74, anno: 1997,
pagine: 407 - 411
SICI:
0009-0352(1997)74:4<407:TOCSEI>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
MAIZE STARCHES; GELATINIZATION; RETROGRADATION; AMYLOSE; AMYLOPECTIN; GENOTYPES; LINE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
19
Recensione:
Indirizzi per estratti:
Citazione:
F.F. Yamin et al., "THERMAL-PROPERTIES OF CORN STARCH EXTRACTION INTERMEDIATES BY DIFFERENTIAL SCANNING CALORIMETRY", Cereal chemistry, 74(4), 1997, pp. 407-411

Abstract

Thermal properties of corn starch extraction intermediates from four types of corn were studied using differential scanning calorimetry. Starch at four different stages of extraction, including a standard single-kernel starch isolation procedure and three starch extraction intermediates, was isolated from mature corn kernels of B73 and Oh43 inbreds and the mutants of waxy (wx) and amylose extender (ae) in an Oh43 background. Differences in thermal properties and moisture and protein contents of starch from the extraction stages were statistically analyzed. Most thermal properties (gelatinization and retrogradation onset temperatures, gelatinization and retrogradation ranges, gelatinization and retrogradation peak temperatures, gelatinization and retrogradation enthalpies, peak height index, and percentage of retrogradation) of starches extracted at stage 3 intermediate (a procedure that did not include a final washing step) were similar to those of starch extractedby the standard single-kernel isolation procedure. Values for gelatinization peak temperature, gelatinization enthalpy, and peak height index were different between the standard and the stage 3 intermediate. The values obtained from starches extracted at stage 3, however, were consistent and predictable, suggesting that this extraction intermediate might be used in screening programs in which many starch samples areevaluated. By using the stage 3 extraction, samples could be evaluated in three rather than four days and the procedure saved approximate to 0.5 hr of labor time. The other two starch extraction intermediates,which excluded filtering and washing or filtering, washing, and steeping, produced starch with thermal properties generally significantly different from starch extracted by the standard single-kernel isolationprocedure.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/10/20 alle ore 00:54:48