A comparative study of the retrogradation kinetics of gelatinized wheat starch in gel and powder form using X-rays, differential scanning calorimetry and dynamic mechanical analysis

被引：75
|
作者：
Roulet, Ph. [1 ]
MacInnes, W. M. [1 ]
Wuersch, P. [1 ]
Sanchez, R. M. [1 ]
Raemy, A. [1 ]
机构：
[1] Nestle Res Ctr, CH-1800 Vevey, Switzerland
来源：
FOOD HYDROCOLLOIDS | 1988年 / 2卷 / 05期
关键词：
D O I：
10.1016/S0268-005X(88)80003-1
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The retrogradation of concentrated wheat starch gels has been followed using X-rays and differential scanning calorimetry, and also by measuring the compression modulus and the dynamic mechanical properties. In addition, the concentrated gels were dehydrated and powdered for further X-ray and calorimetric measurements. These two methods indicate a more rapid retrogradation kinetics than that shown by the time dependence of the mechanical properties. X-rays and differential scanning calorimetry appear to respond to the amylopectin crystallization at a molecular level. The elastic moduli of the gels reflect the effects of this amylopectin crystallization on the rigidity of the entire gel structure. Measurements on powders are the most convenient, and especially rapid using X-rays, but are less precise than the mechanical ones
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页码：381 / 396
页数：16
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