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Chemical starch modification in the field of microwaves. II. Reactions with alpha-amino and alpha-hydroxy acids

100%

Sikora M., Tomasik P., Pielichowski K.

Polish Journal of Food and Nutrition Sciences

1997

tom 06

nr 2

23-30

Potato starch was microwave-thermolyzed when blended with one of some α-amino (leucine, serine, asparagine and glutamic acid) or α-hydroxy (D,L-lac- tic, tartaric and citric) acids. The differential scanning calorimetry provided an evidence for the reactions between the blend components. Although the starch macrostructure was damaged the thermal resistance of the starch molecules was enhanced by at least 10°C.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Pielichowski K.

1 Sikora M.

1 Tomasik P.

1 1997

Wyniki wyszukiwania

Chemical starch modification in the field of microwaves. II. Reactions with alpha-amino and alpha-hydroxy acids