Deep-freezing of potato starch.
Int J Biol Macromol
; 27(4): 307-14, 2000 Jul 12.
Article
en En
| MEDLINE
| ID: mdl-10921858
ABSTRACT
Samples of oven-dried, air-dried, and moisturised potato starch (5, 13, and 24% w/w moisture content, respectively) were frozen in liquid nitrogen. Samples after thawing were studied by means of cross-polarised light beam microscope (CLBM), Fourier Transformation Infrared Spectroscope (FT-IR), powder X-ray diffractometer, and non-contact Atomic Force Microscope (nc-AFM). Rapid deep-freezing followed by thawing produced changes on the granule surface. They were accompanied by internal alteration manifested by FT-IR spectra and powder X-ray diffractograms. The results depended on the water content in the sample. Deep-freezing of moistened starch resulted in increased crystallinity of granules. It had minor effect on the granule aqueous solubility and characteristics of gelation.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Almidón
/
Solanum tuberosum
/
Congelación
Idioma:
En
Revista:
Int J Biol Macromol
Año:
2000
Tipo del documento:
Article
País de afiliación:
Polonia