Thermogravimetric behavior of starches

Carroll, Benjamin; Liskowitz, John W.

doi:10.1021/jf60152a025

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“…Tian et al [13] used TG and differential scanning calorimetry (DSC) to analyze the retrogradation of rice starch and pointed out that TG can be used to study starch retrogradation and more accurate. Carroll and Liskowit [14] pointed out that TG analysis is equivalent to a "fingerprint" that can identify starch samples. Nevertheless, the relationship between the weight loss and the temperature of green wheat starch has not yet been explored by TG.…”

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confidence: 99%

Starch content and physicochemical properties of green wheat starch

Zhang

2019

International Journal of Food Properties

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In this paper, the authors studied five characteristics of green wheat starch, including amylose and damage starch content, morphology, relative crystallinity, crystallinity pattern and pasting properties. The amylose and damaged starch content varied from 14.57 to 21.00%, and 5.2 to 11.96%, respectively. Green wheat starch exhibited granules oblate, elliptical, round and slightly different from wheat starch. The starches were categorized based on crystal types into A starches and the crystallinity ranges from 19.81 to 28.20%. The starches exhibited a pasting temperature of 81.05-87.55°C, peak viscosity of 12.57-29.05 P, and setback value of 5.67-14.73 P. In addition, we used thermogravimetric-fourier transform infrared spectroscopy (TG-FTIR) to determine the starch content of green wheat starch. The characteristic decomposition temperature range of starch in green wheat was determined by TG to be 225-375°C, and verified by infrared absorption spectroscopy. Starch content of the five green wheat samples was determined by AACC 76-13 and TG method. The results of precision and accuracy test showed that there was no significant difference in the starch content of the green wheat obtained by the two methods.

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Section: Introductionmentioning

confidence: 99%

Starch content and physicochemical properties of green wheat starch

Zhang

2019

International Journal of Food Properties

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“…flujo de calor (ATD).Al año siguiente CARROL y LISKOWITZ(111) publicaron un estudio termogravimétrico de diversos tipos de almidones; observando una pérdida de masa entre 250 -C y 320 -C. Llegando a la conclusión de que muchas de las diferencias observadas en su estabilidad térmica eran debidas a la presencia de trazas de impurezas y especialmente de los fosfatos.En 1972 LORANT(112) publica una extensa revisión de las primeras aplicaciones de la termogravimetría a alimentos e industrias relacionadas con la alimentación en la que se dio a conocer trabajos sobre grasas, esferoides, proteínas, ácidos orgánicos procedentes de plantas entre otros.Más recientemente ZAGRODSKI, S (113). 1978, y BURROS, B.C (114).…”

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Estudio de la estabilidad térmica del ácido algínico y derivados en diversas atmósferas

Rubio¹,

José²

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Thermogravimetric behavior of starches

Cited by 2 publications

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Starch content and physicochemical properties of green wheat starch

Starch content and physicochemical properties of green wheat starch

Estudio de la estabilidad térmica del ácido algínico y derivados en diversas atmósferas

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