TY - JOUR
T1 - Starch and amylopectin
T2 - effect of solutes on their calorimetric behavior
AU - Bello-Pérez, L. A.
AU - Paredes-López, O.
N1 - Funding Information:
The financial support from the Consejo National de Ciencia y Tecnologia-Mexico is gratefully acknowl-edged. One of the authors (LABP) also acknowledges the leave of study from the Instrtuto Tecnol6gico de Acapulco and the Consejo National de Educaci6n Tec-nolbgica-Mkxico.
PY - 1995
Y1 - 1995
N2 - The gelatinization of starches and the calorimetric behavior of amylopectins in the presence of glucose, sucrose and sodium chloride were studied by differential scanning calorimetry. Increasing concentrations of sucrose and glucose increased the gelatinization temperatures. Amaranth and waxy corn starches showed higher enthalpy values than the starch from the normal corn sample. Sucrose was more effective than glucose in increasing these values. The three starches (amaranth, waxy and normal corn) used for this study showed gelatinization endotherms in the presence of sodium chloride. However, amaranth, waxy corn and commercial potato amylopectins did not show such gelatinization endotherms; only commercial corn amylopectin did. The patterns followed by starches and amylopectin with sodium chloride were similar; the enthalpy values were lower at higher salt concentrations.
AB - The gelatinization of starches and the calorimetric behavior of amylopectins in the presence of glucose, sucrose and sodium chloride were studied by differential scanning calorimetry. Increasing concentrations of sucrose and glucose increased the gelatinization temperatures. Amaranth and waxy corn starches showed higher enthalpy values than the starch from the normal corn sample. Sucrose was more effective than glucose in increasing these values. The three starches (amaranth, waxy and normal corn) used for this study showed gelatinization endotherms in the presence of sodium chloride. However, amaranth, waxy corn and commercial potato amylopectins did not show such gelatinization endotherms; only commercial corn amylopectin did. The patterns followed by starches and amylopectin with sodium chloride were similar; the enthalpy values were lower at higher salt concentrations.
UR - http://www.scopus.com/inward/record.url?scp=0029049220&partnerID=8YFLogxK
U2 - 10.1016/0308-8146(95)93928-K
DO - 10.1016/0308-8146(95)93928-K
M3 - Artículo
SN - 0308-8146
VL - 53
SP - 243
EP - 247
JO - Food Chemistry
JF - Food Chemistry
IS - 3
ER -