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Titolo:
FTIR microspectroscopy study of composition fluctuations in extruded amylopectin-gelatin blends
Autore:
Mousia, Z; Farhat, IA; Pearson, M; Chesters, MA; Mitchell, JR;
Indirizzi:
Univ Nottingham, Sch Biol Sci, Div Food Sci, Loughborough LE12 5RD, Leics,England Univ Nottingham Loughborough Leics England LE12 5RD 12 5RD, Leics,England Univ Nottingham, Sch Chem, Dept Phys Chem, Nottingham NG7 2RD, England Univ Nottingham Nottingham England NG7 2RD , Nottingham NG7 2RD, England
Titolo Testata:
BIOPOLYMERS
fascicolo: 4, volume: 62, anno: 2001,
pagine: 208 - 218
SICI:
0006-3525(2001)62:4<208:FMSOCF>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
FOURIER-TRANSFORM IR; INFRARED MICROSPECTROSCOPY; MALTODEXTRIN SYSTEMS; GLASS-TRANSITION; PHASE-EQUILIBRIA; MIXED GELS; SPECTROSCOPY; MICROSCOPY; WATER; MIXTURES;
Keywords:
starch; gelatin; FTIR microspectroscopy; homogeneity;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Farhat, IA Univ Nottingham, Sch Biol Sci, Div Food Sci, Sutton Bonington Campus, Loughborough LE12 5RD, Leics, England Univ Nottingham Sutton Bonington Campus Loughborough Leics England LE12 5RD
Citazione:
Z. Mousia et al., "FTIR microspectroscopy study of composition fluctuations in extruded amylopectin-gelatin blends", BIOPOLYMERS, 62(4), 2001, pp. 208-218

Abstract

The spatial variation in the composition of nonexpanded biopolymer blends prepared by extrusion of mixtures of gelatin with either native or pregelatinized waxy maize starch was studied using a 30-mum aperture FTIR microspectroscopy technique. The ratio of the areas of the "saccharide" bands (953-1180 cm(-1)) and the amide I and II bands (1483-1750 cm(-1)) was used to monitor the relative distributions of the two components of the blend. Two calibration methods were used to obtain amylopectin concentration values from the ratios of the IR bands. The results suggested a high degree of heterogeneity in these blends, despite the thorough mixing expected by twin-screw extrusion processing. The concentration fluctuations were greater for the blends produced by extruding gelatin and native waxy maize starch mixtures. This was in agreement with the reduced degree of conversion of the starch granules when extruded in the presence of gelatin. The FTIR 2-dimensional maps obtained suggested that in the blends produced from either native or pregelatinized starch at all concentrations studied (25/75, 50/50, and 75/25 amylopectin/gelatin) the gelatin constituted the continuous phase. The effectof the spatial resolution on the FTIR microspectroscopy results was considered and the proposed interpretation was verified by the use of polarized light microscopy and FTIR microspectroscopy acquired at higher spatial resolution (10 mum). (C) 2001 John Wiley & Sons, Inc.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/07/20 alle ore 22:35:09