Studies have been undertaken to investigate the effect of sugars on the thermal and rheological properties of sago starch. Sugars were found to increase the gelatinization temperature T(gel), and gelatinization enthalpy DeltaH. T(gel) and DeltaH increased in the following order: control (water alone
Effect of starch on the thermal kinetics and transmittance properties of lysozyme
β Scribed by Abdellatif A Mohamed; Patricia Rayas-Duarte; Sanghoon Kim
- Publisher
- John Wiley and Sons
- Year
- 2005
- Tongue
- English
- Weight
- 189 KB
- Volume
- 85
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract **BACKGROUND:** Modification with carbohydrates usually changes the functional properties of proteins. Such modification might make nonβconventional food proteins (such as plant and microbial proteins) more applicable for human consumption. The purpose of this research was to conjugate
## Abstract This study describes the effect of predrying sago starch, a tropical starch, on the resultant mechanical properties of starch/poly(Ξ΅βcaprolactone) composite materials. Sago starch was dried to less than a 1% moisture level in a vacuum oven and dispersed into a polycaprolactone matrix wi