Study of cryostructuration of polymer systems. XVIII. Freeze–thaw influence on water-solubilized artificial mixtures of amylopectin and amylose

Study of cryostructuration of polymer sy

Study of cryostructuration of polymer systems. XVI. Freeze–thaw-induced effects in the low concentration systems amylopectin–water

✍ Vladimir I. Lozinsky; Lilija G. Damshkaln; Rupert Brown; Ian T. Norton 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 121 KB 👁 2 views

Studies of the freeze-thaw behavior of low-concentrated (0.01-0.25 g/dL) water solutions and dilute pastes (0.5-1.0 g/dL) of maize starch amylopectin showed that cryogenic treatment of these systems resulted in the formation of precipitated matter, whose yield and thermal characteristics (melting te