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- Vernon-Carter, E.J., et al. Show all 8 Authors
- Food chemistry 2015 v.172 pp. 353-360
- Fourier transform infrared spectroscopy; X-radiation; amylose; calcium; calcium hydroxide; corn starch; crystal structure; dispersions; electrochemistry; gelatinization; gels; ions; loss modulus; microstructure; particle size distribution; storage modulus; viscoelasticity
- ... Maize starch was lime-cooked at 92°C with 0.0–0.40% w/w Ca(OH)2. Optical micrographs showed that lime disrupted the integrity of insoluble remnants (ghosts) and increased the degree of syneresis of the gelatinized starch dispersions (GSD). The particle size distribution was monomodal, shifting to smaller sizes and narrower distributions with increasing lime concentration. X-ray patterns and FTIR s ...