Preparation ofwheat resistant starch
| Autor: | Vladimir P. Yuryev, Dimitrios Fessas, S. Bertini, Marco Signorelli, G. Boggini, Alberto Schiraldi, L. A. Wasserman |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
food.ingredient
Materials science Starch food and beverages Thermal treatment Condensed Matter Physics calorimetry DSC resistant starch RS III starch gels chemistry.chemical_compound Differential scanning calorimetry food Biochemistry chemistry Amylose Yield (chemistry) Thermal stability Food science Physical and Theoretical Chemistry Resistant starch Thermal analysis Settore CHIM/02 - Chimica Fisica |
| Zdroj: | Journal of Thermal Analysis and Calorimetry. 87:153-157 |
| ISSN: | 1572-8943 1388-6150 |
| DOI: | 10.1007/s10973-006-8209-7 |
| Popis: | A suitable thermal treatment of gels of various starch varieties was assessed to achieve the formation of resistant starch (i.e. amylose crystals). On the basis of DSC data, the yield of amylose crystals and their thermal stability did not seem correlated with the amylose content of the starch. This last parameter may not therefore be referred to as the only factor that defines a resistant starch promising starch variety. |
| Databáze: | OpenAIRE |
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