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논문 기본정보
Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches
논문 개요
| 기관명 | NDSL |
|---|---|
| 저널명 | Food chemistry |
| ISSN | 0308-8146, |
| ISBN |
논문저자 및 소속기관 정보
| 저자(한글) | Ji, N.,Liu, C.,Zhang, S.,Yu, J.,Xiong, L.,Sun, Q. |
|---|---|
| 저자(영문) | |
| 소속기관 | |
| 소속기관(영문) | |
| 출판인 | |
| 간행물 번호 | |
| 발행연도 | 2017-01-01 |
| 초록 | Starch is very prone to retrogradation after gelatinization. Inhibition of starch retrogradation has been an important factor in improving the quality of food. For the first time, we investigated the effect of nano-materials, represented by chitin nano-whiskers (CNWs), on the short- and long-term retrogradation of maize and potato starches. Rapid Visco-Analyser results showed that the addition of CNWs significantly decreased the setback values of maize and potato starches, which suggested that CNWs could retard the short-term retrogradation of starch. Differential scanning calorimetry and X-ray diffraction results showed that the percentage of retrogradation of maize and potato starches significantly decreased (P |
| 원문URL | http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=NART76102085 |
| 첨부파일 |
추가정보
| 과학기술표준분류 | |
|---|---|
| ICT 기술분류 | |
| DDC 분류 | |
| 주제어 (키워드) | Pasting,Crystallinity,Retrogradation,Short-term,Long-term |