Recrystallization Kinetics and Glass Transition of Rice Starch Gel System
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- 作者：Moo-Yeol Baik ; Kwang-Joong Kim ; Ki-Cheol Cheon ; Yeon-Chul Ha ; and Wang-Soo Kim
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1997
- 出版时间：November 1997
- 年：1997
- 卷：45
- 期：11
- 页码：4242 - 4248
- 全文大小：232K
- 年卷期：v.45,no.11(November 1997)
- ISSN：1520-5118
文摘
The effect of storage temperature on recrystallization andglass transition temperature (Tg)ofnonwaxy and waxy rice starch gel systems containing 60% moisturecontent was investigated bydifferential scanning calorimetry to understand the relationshipbetween them. The nucleationand propagation for the recrystallization process were determined byrecrystallization degreeobtained from crystallite melting enthalpy changes during storage.The recrystallization rate forboth rice starch gels within 3 days of storage and its temperaturedependence were analyzed byAvrami and Arrhenius equations. The maximum nucleation andpropagation for recrystallizationof both rice starch gel systems occurred at 4 
C and 30 C,respectively. The Tg slightlyincreasedwith increasing recrystallization degree, and the highestTg was observed in the maximumrecrystallization temperature ranges. TheTg and recrystallization rate of nonwaxy ricestarch gelwere changed more than those of the waxy one, while the higheractivation energy and Q10 valuewere shown in waxy rice starch gel.Keywords: Recrystallization; glass transition; rice starch gel; nucleation;propagation; Avramiequation; Arrhenius equation
C and 30 C,respectively. The Tg slightlyincreasedwith increasing recrystallization degree, and the highestTg was observed in the maximumrecrystallization temperature ranges. TheTg and recrystallization rate of nonwaxy ricestarch gelwere changed more than those of the waxy one, while the higheractivation energy and Q10 valuewere shown in waxy rice starch gel.Keywords: Recrystallization; glass transition; rice starch gel; nucleation;propagation; Avramiequation; Arrhenius equation