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Titolo:
Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches
Autore:
Katopo, H; Song, Y; Jane, JL;
Indirizzi:
Iowa State Univ, Ctr Crops Utilizat Res, Dept Food Sci & Human Nutr, Ames,IA 50011 USA Iowa State Univ Ames IA USA 50011 ood Sci & Human Nutr, Ames,IA 50011 USA Iowa State Univ, Dept Agr & Biosyst Engn, Ames, IA 50011 USA Iowa State Univ Ames IA USA 50011 Agr & Biosyst Engn, Ames, IA 50011 USA
Titolo Testata:
CARBOHYDRATE POLYMERS
fascicolo: 3, volume: 47, anno: 2002,
pagine: 233 - 244
SICI:
0144-8617(20020215)47:3<233:EAMOUH>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
A-TYPE; GRANULES; AMYLOSE; GELATINIZATION; AMYLOPECTIN; LOCATION;
Keywords:
starch; Amylose; crystallinity; ultrahigh pressure; pasting property;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Physical, Chemical & Earth Sciences
Citazioni:
19
Recensione:
Indirizzi per estratti:
Indirizzo: Jane, JL Iowa State Univ, Ctr Crops Utilizat Res, Dept Food Sci & Human Nutr, Ames,IA 50011 USA Iowa State Univ Ames IA USA 50011 Human Nutr, Ames,IA 50011 USA
Citazione:
H. Katopo et al., "Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches", CARBOHY POL, 47(3), 2002, pp. 233-244

Abstract

Normal maize, waxy maize, high-amylose maize VH, tapioca, potato, and ricestarches were ultrahigh hydrostatic pressurized at 690 MPa. Structures andproperties of the pressurized starches were investigated. Each starch was pressurized in powder form, in 1/1 (v/w) ethanol/starch suspension, and in 1/1 and 2/1 (v/w) water/starch suspensions for 5 min and 1 h dwelling times. The crystalline structure, thermal and pasting properties, molecular weight distributions, and morphology of starch granules were analyzed. X-ray diffraction studies showed that the ultrahigh pressure converted starches that displayed them A-type X-ray patterns to the B-type-like pattern. Differential scanning calorimeter thermograms of starches taken right after the pressure treatments showed a newly developed peak that resembled that of the retrograded (B-type) starch. Crystalline structures of starches that displayed the B-type pattern, however, were not changed by the pressure treatmentsin a water suspension. The ultrahigh hydrostatic pressure did not change the molecular weight distribution of the starch. The pressurization of starches in powder form and in the presence of alcohol resulted in a reduction in peak intensity of the X-ray pattern but no conversion from the A-type to the B-type. (C) 2002 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/04/20 alle ore 14:55:52