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...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v28_n2_p245_Schebor |
| Aporte de: |
| Sumario: | 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. |
|---|