Abstract:
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.
Registro:
Documento: |
Artículo
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Título: | Sucrose hydrolysis in a glassy starch matrix |
Autor: | Schebor, C.; del Pilar Buera, M.; Chirife, J.; Karel, M. |
Filiación: | Departamento do Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina Department of Food Science, Center for Advanced Food Technology, Rutgers University, Box 231, New Bruswick, NJ 08903-0231, United States
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Año: | 1995
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Volumen: | 28
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Número: | 2
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Página de inicio: | 245
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Página de fin: | 248
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DOI: |
http://dx.doi.org/10.1016/S0023-6438(95)91684-9 |
Título revista: | LWT - Food Science and Technology
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Título revista abreviado: | LWT - Food Sci. Technol.
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ISSN: | 00236438
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CODEN: | LBWTA
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n2_p245_Schebor |
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Citas:
---------- APA ----------
Schebor, C., del Pilar Buera, M., Chirife, J. & Karel, M.
(1995)
. Sucrose hydrolysis in a glassy starch matrix. LWT - Food Science and Technology, 28(2), 245-248.
http://dx.doi.org/10.1016/S0023-6438(95)91684-9---------- CHICAGO ----------
Schebor, C., del Pilar Buera, M., Chirife, J., Karel, M.
"Sucrose hydrolysis in a glassy starch matrix"
. LWT - Food Science and Technology 28, no. 2
(1995) : 245-248.
http://dx.doi.org/10.1016/S0023-6438(95)91684-9---------- MLA ----------
Schebor, C., del Pilar Buera, M., Chirife, J., Karel, M.
"Sucrose hydrolysis in a glassy starch matrix"
. LWT - Food Science and Technology, vol. 28, no. 2, 1995, pp. 245-248.
http://dx.doi.org/10.1016/S0023-6438(95)91684-9---------- VANCOUVER ----------
Schebor, C., del Pilar Buera, M., Chirife, J., Karel, M. Sucrose hydrolysis in a glassy starch matrix. LWT - Food Sci. Technol. 1995;28(2):245-248.
http://dx.doi.org/10.1016/S0023-6438(95)91684-9