Sucrose hydrolysis in a glassy starch matrix

The purpose of present work was to investigate whether the glassy state may prevent sucrose inversion in an acid-containing amorphous starch powder (native or pre-gelatinized). It was found that sucrose hydrolysis occurred to a significant extent in the glassy state (in both native and gelatinized s...

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Autores principales: Schebor, Carolina C., Buera, María del Pilar
Publicado: 1995
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n2_p245_Schebor
http://hdl.handle.net/20.500.12110/paper_00236438_v28_n2_p245_Schebor
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v28_n2_p245_Schebor
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spelling paper:paper_00236438_v28_n2_p245_Schebor2023-06-08T14:51:36Z Sucrose hydrolysis in a glassy starch matrix Schebor, Carolina C. Buera, María del Pilar The purpose of present work was to investigate whether the glassy state may prevent sucrose inversion in an acid-containing amorphous starch powder (native or pre-gelatinized). It was found that sucrose hydrolysis occurred to a significant extent in the glassy state (in both native and gelatinized starch). Moisture content of the system affected the extent of sucrose hydrolysis but its effect was not attributable to the plasticizing effect of water. Little reaction occurred at moisture contents below the so-called B.E.T. monolayer. Temperature was a critical factor controlling sucrose inversion. © 1995 Academic Press Limited. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:del Pilar Buera, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1995 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n2_p245_Schebor http://hdl.handle.net/20.500.12110/paper_00236438_v28_n2_p245_Schebor
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The purpose of present work was to investigate whether the glassy state may prevent sucrose inversion in an acid-containing amorphous starch powder (native or pre-gelatinized). It was found that sucrose hydrolysis occurred to a significant extent in the glassy state (in both native and gelatinized starch). Moisture content of the system affected the extent of sucrose hydrolysis but its effect was not attributable to the plasticizing effect of water. Little reaction occurred at moisture contents below the so-called B.E.T. monolayer. Temperature was a critical factor controlling sucrose inversion. © 1995 Academic Press Limited.
author Schebor, Carolina C.
Buera, María del Pilar
spellingShingle Schebor, Carolina C.
Buera, María del Pilar
Sucrose hydrolysis in a glassy starch matrix
author_facet Schebor, Carolina C.
Buera, María del Pilar
author_sort Schebor, Carolina C.
title Sucrose hydrolysis in a glassy starch matrix
title_short Sucrose hydrolysis in a glassy starch matrix
title_full Sucrose hydrolysis in a glassy starch matrix
title_fullStr Sucrose hydrolysis in a glassy starch matrix
title_full_unstemmed Sucrose hydrolysis in a glassy starch matrix
title_sort sucrose hydrolysis in a glassy starch matrix
publishDate 1995
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n2_p245_Schebor
http://hdl.handle.net/20.500.12110/paper_00236438_v28_n2_p245_Schebor
work_keys_str_mv AT scheborcarolinac sucrosehydrolysisinaglassystarchmatrix
AT bueramariadelpilar sucrosehydrolysisinaglassystarchmatrix
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