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The effect of the phase behaviour and dynamics of starch on its functionality

100%

Noel T. R., Parker R., Ring S. G.

Żywność Technologia Jakość. Suplement

1998

tom 05

nr 4

190-201

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Formation of crystalline complexes of amylose with some selected flavour compounds

100%

Duta D., Brownsey G. J., Noel T. R., Ring S. G.

Polish Journal of Food and Nutrition Sciences

2009

tom 59

nr 1

Crystalline precipitates of pea amylose with selected food flavour compounds: hexanal, trans-2-nonenal and trans-2, 4-decadienal, were obtained through a controlled method of heating at 80°C and slowly cooling. Amylose from pea starch was prepared by precipitation with 1-butanol after aqueous leaching at 70°C. The amylose-flavour precipitates were examined by light microscopy, differential scanning calorimetry and X-ray diffraction. The crystallinity of the complexes followed the order: amylose-hexanal > amylose-trans-2-nonenal > amylose-trans-2,4-decadienal, demonstrated by: the dimension of the crystals, the melting temperatures and enthalpies, the Bragg angles (2θ) and distances d (nm). The crystalline structure of the amylose-hexanal complex, determined by X-ray diffraction, was assigned to be V6I type. The amylose- trans-2-nonenal showed intermediate characteristics with a tendency to the V6II form and the conformation of the trans-trans-2,4-decadienal chain seems to preclude full inclusion.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Żywność Technologia Jakość. Suplement

2 Noel T. R.

2 Ring S. G.

1 Brownsey G. J.

1 Duta D.

1 Parker R.

1 2009

1 1998

Wyniki wyszukiwania

The effect of the phase behaviour and dynamics of starch on its functionality

Formation of crystalline complexes of amylose with some selected flavour compounds