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   Effect of Heat Treatment and Acid Hydrolysis on Microstructure of Corn Starch At Below Gelatinization Temperature  
   
DOR 20.1001.2.9919199705.1399.11.1.378.3
نویسنده - - ,- -
منبع كنگره مهندسي شيمي - 1399 - دوره : 11 - یازدهمین کنگره بین المللی مهندسی شیمی - کد همایش: 99191-99705
چکیده    Starch in its natural form was not suitable for using in some applications due to its insolubility in water and low stability and needs to be modified# in present study, the heat treatment and acid hydrolysis of corn starch was performed at 60, 65 and 70 °c with the ph of 2, 3 and 4 for 30 and 45 min# the decreasing of ph to 2 and increasing the heating duration time to 45 min had significant effect on increasing the amylose and reducing sugar concentrations# however, the temperature showed no significant effect in range of 60 to 70 °c on the starch hydrolysis# therefore, maximum increasing in amylose (0#13 g/g starch) and reducing sugar (0#15 mg/g starch) concentrations were obtained at 70 °c with the ph of 2 for 45 min#
کلیدواژه Starch ,Heat Treatment ,Acid Hydrolysis
آدرس Iran University Of Science And Technology, Iran, Iran University Of Science And Technology, Iran
 
     
   
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