Comparison of State of Water in Various Starch-water Systems after High Pressure Treatment or Heat Treatment.
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概要
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In this study, we measured by DSC the latent heat of fusion of ice in various starches (A-type crystalline structure; corn starch, rice starch, waxy corn starch, and glutinous rice starch, B-type crystalline structure; potato starch) whose moisture contents were adjusted to 50%, immediately after and a few days after the high pressure treatment of 600MPa, or after the heat treatment of 80°C and 120°C. We examined the state of the water in the starch-water systems through the comparison of the DSC curves.The results were as follows: according to the thermograms of the starch-water systems after the high pressure treatment, the endothermic heat flows of starches of A-type crystalline structure varied more greatly than those of B-type crystalline structure, whereas, according to the thermograms of the starch-water systems after the heat treatment, starches of B-type crystalline structure were more strongly affected by heat. Regardless of the kind of starch, starch-water systems subjected to high pressure treatment showed peaks at round 0°C in the thermograms, which shows that the water component in the starches in mainly free water. On the other hand, the peaks of the thermograms of the starch-water systems subjected to heat treatment were under 0°C, which shows that the water component in the starches includes more restricted water. In addition, the waxy starches (waxy corn starch, and glutinous rice starch), which are considered to have high crystallinity, showed that the amount of unfreezable water in the starches remarkably increased with time after the high pressure treatment or the heat treatment, as compared with normal starches.From the above-mentioned results, we consider that the starches gelatinized by heat treatment or denatured by high pressure treatment are different with respect to the mechanisms of water penetration into starches as well as the distribution of the molecular networks formed by gelatinized starches.
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