Phase Transitions of Pea Starch over a Wide Range of Water Content

The phase transitions of pea starch over a wide range of water content were investigated by differential scanning calorimetry (DSC). Swelling of starch granules increased progressively with increasing water content. The main endotherm G broadened progressively with increasing water content up to 94....

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Veröffentlicht in:	Journal of agricultural and food chemistry 2012-06, Vol.60 (25), p.6439-6446
Hauptverfasser:	Wang, Shujun, Copeland, Les
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Calorimetry, Differential Scanning Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Microscopy, Electron, Scanning Phase Transition Pisum sativum - chemistry Starch - chemistry Starch - ultrastructure Starch and starchy product industries Water - analysis
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