支链淀粉
直链淀粉
回生(淀粉)
淀粉
傅里叶变换红外光谱
结晶
马铃薯淀粉
化学
动力学
红外光谱学
玉米淀粉
材料科学
食品科学
化学工程
有机化学
工程类
物理
量子力学
作者
J.J.G. van Soest,D. de Wit,H. Tournois,Johannes F.G. Vliegenthart
出处
期刊:Starch-starke
[Wiley]
日期:1994-01-01
卷期号:46 (12): 453-457
被引量:193
标识
DOI:10.1002/star.19940461202
摘要
Abstract Retrogradation kinetics for a potato starch‐water system (10% w/w gel) was monitored by Fourier Transform Infrared spectroscopy and compared with waxy maize starch. The spectra showed the C‐C and C‐O stretching region (1300‐800 cm −1 ) to be sensitive to the retrogradation process. A multi‐stage process was observed during the retrogradation of potato starch and characterized as the formation of short‐ and long‐range order. The first stage was characterized as the formation of helices and the fast formation of crystalline amylose regions. The second stage was described as the induction time for amylopectin helix aggregation. Stage three was described as the helix‐helix aggregation and the crystallization of amylopectin. The overall‐first order calculated rate constant of potato starch was (9.6±1.4) 10 − 3h −1 . The calculated rate constant were in agreement with the known difference in retrogradation kinetics of waxy maize and potato starch. The effects were explained by the differences in retrogradation rate of amylopectin and amylose. Potato starch consists of amylose as well as amylopectin. Whereas amylose crystallization occurs within a few hours, amylopectin crystallization is slow and takes a few weeks.
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