Studies on Gelatinization and Retrogradation of Katakuri Starch (Erythronium Japonicum DECEN) by Differential Scanning Calorimetry (DSC)
نویسندگان
چکیده
منابع مشابه
The Principles of Starch Gelatinization and Retrogradation
The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes ...
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ژورنال
عنوان ژورنال: food preservation science
سال: 2002
ISSN: 2186-1277,1344-1213
DOI: 10.5891/jafps.28.299