Thermal properties of frozen water in the native and amorphous starches with various hydration degrees

Autor:	N. A. Grunina, T. V. Belopolskaya, G. I. Tsereteli, O. I. Smirnova
Rok vydání:	2014
Předmět:	Materials science Polymers and Plastics Starch Organic Chemistry Analytical chemistry food and beverages Humidity Crystal structure Amorphous solid Crystallography chemistry.chemical_compound Differential scanning calorimetry chemistry Thermal Materials Chemistry Molecule Redistribution (chemistry)
Zdroj:	Carbohydrate polymers. 132
ISSN:	1879-1344
Popis:	The melting process of frozen water (FW) in various starches (rice, wheat, potato) that have crystal lattices of A- and B-type has been studied by means of differential scanning calorimetry (DSC). The dependences of the melting temperature (Tm) and heat (Qm) of FW on the size of the water clusters forming in starches with various humidity (the so-called size effect) and on conformational changes of starch molecules upon the destruction of native starch crystals (starch amorphization) have been considered. It has been found that in the native starches with low humidity (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2515e3114c94e59a47039ad54db30600 https://pubmed.ncbi.nlm.nih.gov/26256375 Zobrazit plný text záznamu Full Text from ScienceDirect