...
  • 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 >Effect of the milling process on the thermal behavior and crystallinity of buckwheat starch
【24h】

Effect of the milling process on the thermal behavior and crystallinity of buckwheat starch

机译：Effect of the milling process on the thermal behavior and crystallinity of buckwheat 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

Buckwheat starch is an alternative source to supply the high global demand for starch. The properties of starch can be modified through chemical and physical methods; one of them is the milling process, which can be considered as green method according with the green chemistry principles. Thus, this work aims to use the milling process and study its effects on thermal and crystalline properties of starch extracted from common buckwheat (Fagopyrum esculentum). It was observed in differential scanning calorimetry and X-ray powder diffraction that after the milling process, the starch losted its crystallinity and was pre-gelatinized. Nevertheless, the samples showed similar decomposition, dehydration and oxidation profiles, as observed by thermogravimetry and differential thermal analysis curves. The thermal stability did not show considerable difference (less than 5 degrees C) after the milling process. Moreover, the medium infrared spectroscopy showed that the milling process did not change the functional groups of starch. The morphology of the starch granules, as observed by scanning electron microscope presented surface roughness, and also the decrease of the average diameter of the modified starch was observed.

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