Microscopical and DSC [Differential Scanning Calorimetry] studies of chemically modified starches
1993
Radosavljevic, M. (Institut za kukuruz "Zemun Polje", Beograd - Zemun (Yugoslavia)) | Jakovljevic, J. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
The effects of cross-linking of corn and potato starches by bifunctional reagents such as epichlorohydrin (ECH) and mixed anhydride of adipic and acetic acids (Ad/Ac) on microscopical and thermal properties of cross-linked starches were investigated. The results indicated that the appearance of the intact starch granule after being cross-linked did not change. Differential Scanning Calorimetry (DSC) was successfully used to evaluate the gelatinization properties of native and chemically modified starches. Applied chemical modifications decreased all DSC values for gelatinization except the gelatinization range of chemically modified starches, but cross-linking of corn starch with ECH did not. Potato starch displayed the highest energy of gelatinization compared with other starches studied.
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Эту запись предоставил Unassigned data from Yugoslavia