Structural Changes in Starch Granules of Low Moisture Content during Heating
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概要
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The thermal behavior of the starch structure was determined successfully under low moisture conditions by differential thermal analysis (DTA) using an anti-leak cell (resistant to an internal pressure of about 40 kg/cm2). Three kinds of starch, potato, kuzu and corn, with a low moisture content less than 12% indicated two strong endothermic peaks, one at the lower temperature (A) and the other at the higher temperature (B) in a temperature range approximately from 20 to 250°C. From microscopic observations and determinations of intrinsic viscosity, blue value and the solubility of heated starch, it is considered that peak A reflects an endothermic process accompanied by dextrinization involving the collapse of the ordered structure of starch with a limited breakdown in the polysaccharide chain. On the other hand, peak B corresponds to a thermal decomposition of the glucosyl residues, that is caramelization. The temperature at which such dextrinization takes place is markedly influenced by both the starch species and the moisture content of the starch.
- 社団法人 日本農芸化学会の論文
著者
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TAKAHASHI Koji
Departent of Materials Science and Engineering,Faculty of Engineering,Yamagata University
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WADA Keizo
Department of Agricultural Chemistry, Faculty of Agriculture, Tokyo Noko University
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TAKAHASHI Koji
Department of Agricultural Chemistry, Faculty of Agriculture, Tokyo Noko University
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SHIRAI Kunio
Department of Agricultural Chemistry, Faculty of Agriculture, Tokyo Noko University
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