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2017-01-11 发布于重庆
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EFFECTOFSACCHARIDESONGELATINIZATIONANDRETROGRADATIONOFMODIFIEDPOTATOSTARCH..doc

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EFFECTOFSACCHARIDESONGELATINIZATIONANDRETROGRADATIONOFMODIFIEDPOTATOSTARCH.

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI. 2008Volume 11Issue 1 Topic: Food Science and Technology ELECTRONICJOURNAL?OFPOLISHAGRICULTURALUNIVERSITIES Copyright ? Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297 Ga?kowska D. 2008. EFFECT OF SACCHARIDES ON GELATINIZATION AND RETROGRADATION OF MODIFIED POTATO STARCH, EJPAU 11(1), #19.Available Online: http://www.ejpau.media.pl/volume11/issue1/art-19.html EFFECT OF SACCHARIDES ON GELATINIZATION AND RETROGRADATION OF MODIFIED POTATO STARCH Dorota Ga?kowskaDepartment of Analysis and Evaluation of Food Quality, Agricultural Univeristy of Cracow, Poland ? ABSTRACT The gelatinization and retrogradation of native potato starch and modified potato starches (oxidized starch, distarch phosphate, and acetylated distarch adipate) in the presence of saccharides (glucose, fructose, sucrose, and lactose) were studied by differential scanning calorimetry (DSC) and by turbidimetric analysis, respectively. The obvious effects arising from the presence of saccharides in the starch systems were a shift in the transition temperatures of the gelatinization endotherm to higher temperatures and increase in gelatinization enthalpy. The extent of temperature shift and enthalpy change was dependent on both the kind of starch preparation and the kind of saccharide added to the starch-water system. However, the greatest elevating effect of saccha