Academic Journal
Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches
| العنوان: | Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches |
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| المؤلفون: | Blake, Laura H., Jenner, Colin F., Gidley, Michael J., Cozzolino, Daniel |
| بيانات النشر: | Pergamon Press |
| سنة النشر: | 2015 |
| المجموعة: | The University of Queensland: UQ eSpace |
| مصطلحات موضوعية: | Waxy starch, Starch rheology, SDS, Rapid visco analyser, Pasting properties, Mid infrared, 1605 Organic Chemistry, 2505 Materials Chemistry, 2507 Polymers and Plastics |
| الوصف: | Starch swelling behaviour greatly affects its functionality in a food matrix. For some granular starches pre-treatment with the surfactant, sodium dodecyl sulphate, is known to dramatically affect swelling behaviour. The purpose of this study was to assess the effect of this surfactant treatment on the swelling behaviour of a variety of waxy and normal cereal starches. A concurrent mid-infrared spectroscopy study was carried out to investigate the chemical nature of variations in swelling behaviour. The native normal starches (amylose content 23–28%) showed significant variation in their pasting properties, which was largely eliminated by surfactant treatment. Surfactant treatment had less effect on the behaviour of the waxy starches (amylose contents 1–8%), which still exhibited some residual variation. Waxy durum appeared to be unique within the waxy starches, behaving more similarly to the normal starches. The spectroscopic data highlighted the carbohydrate fingerprint region as the main source of variation between samples. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 0144-8617 1879-1344 |
| Relation: | orcid:0000-0002-8372-4527; orcid:0000-0001-6247-8817; GRS10031; Not set; UA2/00; UA1/95 |
| الاتاحة: | https://espace.library.uq.edu.au/view/UQ:355729 |
| رقم الانضمام: | edsbas.78ECEE4F |
| قاعدة البيانات: | BASE |
| تدمد: | 01448617 18791344 |
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