...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of thermal analysis and calorimetry >Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch
【24h】

Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch

机译：Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相关主题

摘要

In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 degrees C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J g(-1). Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J g(-1) for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J g(-1) was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification.

著录项

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号