| Autor: |
Bocharnikova, I., Wasserman, L. A., Krivandin, A. V., Fornal, J., Baszczak, W., Chernykh, V. Ya., Schiraldi, A., Yuryev, V. P. |
| Předmět: |
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| Zdroj: |
Journal of Thermal Analysis & Calorimetry; 2003, Vol. 74 Issue 3, p681-695, 15p |
| Abstrakt: |
The hierarchical granule structure of starches with different amylose content extracted from winter wheat was investigated using light microscopy (LM), scanning electron microscopy (SEM), wide-angle X-ray diffraction (WAXS), high-sensitivity differential scanning calorimetry (HS DSC) and different thermodynamic approaches. Morphology (size, size distribution and shape), crystallinity of native granules with different amylose content (1.5-39.5%), as well as the cooperative melting unit, thickness of crystalline lamellae, heat capacity drop related to hydration during melting of native granules, and thermodynamic parameters related to the surface of crystalline lamellae were determined. The relationship between structure and thermodynamic properties of mutant wheat starches is discussed. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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