Method for determining the rate and extent of accelerated starch retrogradation
1998
Jacobson, M.R. | BeMiller, J.N.
A method to accelerate and quantitate retrogradation of starch pastes using a fr eeze-thaw cycle (FTC) process and turbidometric analysis has been developed. Usi ng this method and differential scanning calorimetry (DSC), it was determined th at the rate of retrogradation in 2.5% waxy maize pastes was inversely correlated to the rate of freezing, and that the thawing temperature affected perfection o f the crystallites in retrograded amylopectin. DSC and X-ray diffraction were us ed to determine whether the crystallites formed during the FTC process were the same as those formed in starch pastes held isothermally at 4 degrees C. Analysis of retrogradation of pastes of starches from various botanical sources indicate d that the method reflects retrogradation in higher concentration pastes. Retrog radation rates were reduced by the addition of sodium dodecyl sulfate. Microstru ctures of freeze-thaw processed waxy maize and common corn starch pastes were ex amined.
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