Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry.

Calorimetry, Differential Scanning Gelatin / chemistry Hot Temperature Starch / chemistry Temperature Thermodynamics Water / chemistry X-Ray Diffraction
Gelatinization Heating time Temperature Water content Wheat starch

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Jun 2019
Historique:
received: 07 10 2018
revised: 29 12 2018
accepted: 14 01 2019
entrez: 13 2 2019
pubmed: 13 2 2019
medline: 4 4 2019
Statut: ppublish

Résumé

In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions. Heating starch-water mixtures at 50 °C, a temperature below onset temperature (T

Identifiants

DOI: 10.1016/j.foodchem.2019.01.095 PMID: 30744867
pubmed: 30744867
pii: S0308-8146(19)30163-3
doi: 10.1016/j.foodchem.2019.01.095
pii:
doi:

Substances chimiques

Water 059QF0KO0R
Gelatin 9000-70-8
Starch 9005-25-8

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

53-59

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Yi Liu (Y)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.

Jinglin Yu (J)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.

Les Copeland (L)

The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, NSW 2006, Australia.

Shuo Wang (S)

Tianjin Key Laboratory of Food Science and Human Health, School of Medicine, Nankai University, Tianjin 300071, China. Electronic address: s.wang@tust.edu.cn.

Shujun Wang (S)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse thermique différentielle › Calorimétrie différentielle à balayage › Gelatinization behavior of starch: Reflecting...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Scléroprotéines › Gélatine › Gelatinization behavior of starch: Reflecting...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Gelatinization behavior of starch: Reflecting...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Gelatinization behavior of starch: Reflecting...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Gelatinization behavior of starch: Reflecting...
questionsmedicales.fr › Phénomènes physiques › Thermodynamique › Gelatinization behavior of starch: Reflecting...
questionsmedicales.fr › Produits chimiques inorganiques › Composés de l'oxygène › Oxydes › Eau › Gelatinization behavior of starch: Reflecting...
questionsmedicales.fr › Phénomènes chimiques › Diffraction des rayons X › Gelatinization behavior of starch: Reflecting...