Geratinisation of starch: a combined SAXS/WAXS/DSC and SANS study

被引：290
|
作者：
Jenkins, PJ [1 ]
Donald, AM [1 ]
机构：
[1] Univ Cambridge, Cavendish Lab, Cambridge CB3 0HE, England
来源：
CARBOHYDRATE RESEARCH | 1998年 / 308卷 / 1-2期
关键词：
starch; gelatinisation; neutron scattering; X-ray scattering; crystallinity; growth ring;
D O I：
10.1016/S0008-6215(98)00079-2
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Using a combination of techniques, small- and wide-angle X-ray scattering, differential scanning calorimetry and small-angle neutron scattering, it has been possible to follow the stages that occur during gelatinisation in excess water for a range of starches. It is found that water enters the amorphous growth rings first, and that this is where all the swelling is concentrated. The periodicity of the semicrystalline stack remained unchanged as long as the crystallites can still be identified. As the temperature is raised further through the gelatinisation endotherm, the crystallites become destabilised and the crystallisation index drops to zero, rather beyond the end of the endotherm revealed by DSC. (C) 1998 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：133 / 147
页数：15
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