Comparative Study of the Retrogradation of Intermediate Water Content Waxy Maize, Wheat, and Potato Starches

The retrogradation of extruded starches from three different botanical sources was studied in concentrated conditions (34 ± 1% water) at 25 °C using differential scanning calorimetry (DSC) and isothermal calorimetry, Fourier transform infrared spectroscopy (FTIR), and wide-angle X-ray scattering. Po...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2005-02, Vol.53 (3), p.631-638
Hauptverfasser:	Ottenhof, Marie-Astrid, Hill, Sandra E, Farhat, Imad A
Format:	Artikel
Sprache:	eng
Schlagworte:	amylopectin Amylopectin - analysis Biological and medical sciences calorimetry Calorimetry, Differential Scanning Cereal and baking product industries corn starch Crystallization enthalpy Food industries Fundamental and applied biological sciences. Psychology isothermal calorimetry potato starch retrogradation Solanum tuberosum - chemistry Spectroscopy, Fourier Transform Infrared Starch - chemistry Starch and starchy product industries storage temperature Thermodynamics Triticum - chemistry Water - analysis water content waxy corn wheat starch X-Ray Diffraction Zea mays - chemistry
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