Native starch was silicated by means of microwave-assisted reactions with varying doses of reagents. Resulting products were characterized by DSC and HMR-relaxation methods. It was observed that the hydratation of the silicated starches during gelatinization decreases when compared to that of the native potato starch. The amount of unfrozen water for ungelitinizated silicated starches are less than in control samples. At the same time, the less mobile water population in the experiment is three times more than in the control. These changes, just as the gelatinization temperature decrease, can be a consequence of starch distructure under microwave irradiation and chemical modification.
Autorzy
- A.i. Sergeev,
- N.g Shilkina,
- L.a Wasserman,
- dr hab. inż. Hanna Staroszczyk link otwiera się w nowej karcie
Informacje dodatkowe
- Kategoria
- Publikacja monograficzna
- Typ
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Język
- angielski
- Rok wydania
- 2013
