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Starch gelatinization temperatures within potato during blanching

✍ Scribed by A. N. Califano

Book ID
108816347
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
81 KB
Volume
25
Category
Article
ISSN
0950-5423

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Breakdown of crystal structure in potato
Breakdown of crystal structure in potato starch during gelatinization
✍ Paul J. Jenkins; Athene M. Donald πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 195 KB

Using a synchrotron source, in situ small-and wide-angle X-ray studies of the gelatinization of 40% potato starch slurries were carried out. By determining how the crystallinity index changes with temperature, it is possible to follow the destruction of the crystals. Fitting the (100) peak of the st