ShareCorrelation between glass transition temperature and starch retrogradation in the presence of sugars and maltodextrins.
Author(s) : WANG Y. J., JANE J.
Type of article: Article
Summary
At the concentrations studied (6 and 9%), starches containing molecules of low molecular weight show a lower glass transition temperature than starches containing molecules of high molecular weight. The retrogradation during storage at 2 and -20 deg C is higher for samples containing fructose.
Details
- Original title: Correlation between glass transition temperature and starch retrogradation in the presence of sugars and maltodextrins.
- Record ID : 1995-3634
- Languages: English
- Source: Cereal Chem. - vol. 71 - n. 6
- Publication date: 1994
Links
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Vitrification; Starch; Glass transition; Food; Correlation; Deterioration; Freezing
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- Languages : French
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- Date : 1994
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- Date : 1995
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