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DSC studies of γ -irradiation influence on amylose-lipid complex transition in wheat flour

✍ Scribed by Krystyna Cieśla; Ann-Charlotte Eliasson

Publisher
Springer Netherlands
Year
2005
Tongue
English
Weight
228 KB
Volume
79
Category
Article
ISSN
0022-5215

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DSC studies of retrogradation and amylos
DSC studies of retrogradation and amylose–lipid complex transition taking place in gamma irradiated wheat starch
✍ K. Cieśla; A.C. Eliasson 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 337 KB

The effect of gamma irradiation ( 60 Co) with doses of 5-30 kGy on the amylose-lipid complex transition and retrogradation occurring in gels containing ca. 50% and ca. 20% wheat starch was studied by differential scanning calorimetry (DSC) during heating-cooling-heating cycles (up to three cycles).