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The Effect of Acrylonitrile on Starch Gelatinization. Morphological Study
Author(s) -
Patel N.,
Patel K. C.,
Patel R. D.
Publication year - 1985
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19850370604
Subject(s) - acrylonitrile , swelling , starch , starch gelatinization , morphology (biology) , materials science , food science , chemical engineering , potato starch , wheat starch , chemistry , polymer chemistry , composite material , polymer , copolymer , biology , engineering , genetics
The effect of acrylonitrile on gelatinization temperatures of cereal, pulse and tuber starches has been investigated. Different stages of swelling of starch granules have been shown from the morphology of granules by varying the temperature and time of treatment. The treatment of granules with acrylonitrile along with water lowers the gelatinization temperature of all the three starches.