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Effect of Fatty Acids on Clarity of Starch Pastes

✍ Scribed by Luis Arturo Bello-Pérez; Fernando Ortíz-Maldonado; Juan Villagómez-Mendez; Jorge F. Toro-Vazquez

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
44 KB
Volume
50
Category
Article
ISSN
0038-9056

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✦ Synopsis

The melting behaviour of starch-water systems are analysed from the standpoint of the melting point depression of a block copolymer-diluent system, since the major component of starches, amylopectin is a sort of crystalline copolymer. Flory's lattice theory is applied and an equation for the melting temperature is derived. Comparison of the melting tem-

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