Phase state of starch gels at different water contents
作者： V.P. Yuryev , I.E. Nemirovskaya , T.D. Maslova
DOI: 10.1016/0144-8617(95)98833-3
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摘要: Abstract Amylose, amylopectin, their mixtures and pea starch gels have been investigated by means of thermomechanical analysis over a wide range water contents. The phase state obtained from natural model three component systems (starch-water amylose-amylopectin-water) depends on content: at high contents (> 70 wt.% w.w.b.) such are biphasic low (15–40 wt.%) monophasic. values the glass transition temperature extrapolation to zero content using Jurkov equation were similar for amylose amylopectin. Gelation was determined immiscibility amylopectin whereas gelation governed mainly intermolecular interactions.
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