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DSC studies of gamm...
DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour
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Ciesla, K (författare)
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- Eliasson, Ann-Charlotte (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
- Springer Science and Business Media LLC, 2005
- 2005
- Engelska.
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Ingår i: Journal of Thermal Analysis and Calorimetry. - : Springer Science and Business Media LLC. - 1588-2926 .- 1388-6150 .- 1572-8943. ; 79:1, s. 19-27
- Relaterad länk:
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http://dx.doi.org/10...
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Abstract
Ämnesord
Stäng
- DSC studies were carried out in the heating-cooling cycles for non-irradiated and irradiated with gamma-rays ((CO)-C-60) using 30 kGy dose wheat flour. The differences between gelatinisation and reversible transition of amylose-lipid complexes occurring in suspensions of non-irradiated and the irradiated flour (characterized by a dry matter to water ratio of 1: 1 and 1:3) depend on the conditions applied in DSC measurements (concentration, heating/cooling rate) and on the preceding treatment of samples. An essential decrease in the temperature of amylose-lipid complex transition was discovered after irradiation. Retrogradation is inhibited in the dense gels of the irradiated samples as compared to the initial ones. The results are discussed in terms of radiation-induced destruction of the polysaccharide chains and lipid modification.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
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- ref (ämneskategori)
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