{"title":"淀粉的理化性质研究","authors":"T. Kuge","doi":"10.5458/JAG1972.39.51","DOIUrl":null,"url":null,"abstract":"The physicochemical properties of starch, especially the feature of gelatinization and retro gradation of starch, were outlined. Individualities of starch grain must be taken into account to understand the gelatinizationprocess.An apparent phase diagram of starch was given, which indicates the gelatinization behavior of starch containing water of more than 60% differs from that of those of less than 30% . The rate of the retrogradation was described in relation to molecular structure and size. The effect of lipids on the gelatinization and the retrogradation was discussed .","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"38 1","pages":"51-56"},"PeriodicalIF":0.0000,"publicationDate":"1992-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"28","resultStr":"{\"title\":\"On the Physicochemical Properties of Starch\",\"authors\":\"T. Kuge\",\"doi\":\"10.5458/JAG1972.39.51\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The physicochemical properties of starch, especially the feature of gelatinization and retro gradation of starch, were outlined. Individualities of starch grain must be taken into account to understand the gelatinizationprocess.An apparent phase diagram of starch was given, which indicates the gelatinization behavior of starch containing water of more than 60% differs from that of those of less than 30% . The rate of the retrogradation was described in relation to molecular structure and size. The effect of lipids on the gelatinization and the retrogradation was discussed .\",\"PeriodicalId\":17372,\"journal\":{\"name\":\"Journal of the Japanese Society of Starch Science\",\"volume\":\"38 1\",\"pages\":\"51-56\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1992-03-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"28\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Japanese Society of Starch Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5458/JAG1972.39.51\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Japanese Society of Starch Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/JAG1972.39.51","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The physicochemical properties of starch, especially the feature of gelatinization and retro gradation of starch, were outlined. Individualities of starch grain must be taken into account to understand the gelatinizationprocess.An apparent phase diagram of starch was given, which indicates the gelatinization behavior of starch containing water of more than 60% differs from that of those of less than 30% . The rate of the retrogradation was described in relation to molecular structure and size. The effect of lipids on the gelatinization and the retrogradation was discussed .
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