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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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v28_n2_p245_Schebor |
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todo:paper_00236438_v28_n2_p245_Schebor2023-10-03T14:33:58Z Sucrose hydrolysis in a glassy starch matrix Schebor, C. del Pilar Buera, M. Chirife, J. Karel, M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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. |
| format |
JOUR |
| author |
Schebor, C. del Pilar Buera, M. Chirife, J. Karel, M. |
| spellingShingle |
Schebor, C. del Pilar Buera, M. Chirife, J. Karel, M. Sucrose hydrolysis in a glassy starch matrix |
| author_facet |
Schebor, C. del Pilar Buera, M. Chirife, J. Karel, M. |
| author_sort |
Schebor, 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_00236438_v28_n2_p245_Schebor |
| work_keys_str_mv |
AT scheborc sucrosehydrolysisinaglassystarchmatrix AT delpilarbueram sucrosehydrolysisinaglassystarchmatrix AT chirifej sucrosehydrolysisinaglassystarchmatrix AT karelm sucrosehydrolysisinaglassystarchmatrix |
| _version_ |
1807321215076925440 |