求助wiley文献2篇+SD文献1篇+informaworld文献1篇
【题名】：Physicochemical Properties of Different Types of Starch Phosphate Monoesters【作者】：Mahmoud Z. Sitohy *, Said S. El-Saadany, Salah M. Labib, Mohamed F. Ramadan
【杂志名全称】：Starch
【年, 卷(期), 起止页码】：Volume 52 Issue 4, Pages 101 - 105
【DOI】：10.1002/1521-379X(200006)52:4<101::AID-STAR101>3.0.CO;2-W
【全文链接】：[url]http://www3.interscience.wiley.com/journal/72507925/abstract[/url]
【摘要信息】：Different types of starch were phosphorylated to different degrees of substitution using monosodium and disodium hydrogen orthophosphate at 160 °C under vacuum. Generally, phosphation enhanced the physicochemical properties of the modified starches compared to their native counterparts. Solubility and swelling power greatly increase when phosphorylation was carried out to a low degree of substitution, while the solubility and swelling power decreased gradually by increasing the degree of substitution.
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【题名】：Starch Properties, Modifications, and Applications
【作者】： J. Jane
【杂志名全称】：Journal of Macromolecular Science, Part A
【年, 卷(期), 起止页码】： Volume 32, Issue 4 April 1995 , pages 751 - 757
【DOI】：
【全文链接】：[url]http://www.informaworld.com/smpp/content~db=all~content=a757049272[/url]
【摘要信息】：Starch is the second largest biomass produced on earth. Starch consists mainly of amylose and amylopectin. The chemical structures of starch molecules, polymers of -1-4 linked glucopyranose with -1-6 branches, render a natural tendency for starch in aqueous systems to crystallize to double helices.
【题名】：Mechanism of Starch Gelatinization in Neutral Salt Solutions
【作者】：Jay-Lin Jane
【杂志名全称】：Starch
【年, 卷(期), 起止页码】：Volume 45 Issue 5, Pages 161 - 166
【DOI】：10.1002/star.19930450502
【全文链接】：[url]http://www3.interscience.wiley.com/journal/113442848/abstract[/url]
【摘要信息】：DSC thermograms showed that salt affected the onset temperature (T0) and enthalpy change (AH) of starch gelatinization and that the effect differed by type of salt and concentration. Anion effects seemed to parallel the structure-making and structure-breaking effects of water. At all concentrations, sulfate ions increased T0 and AH, but thiocyanate suppressed them. T0 and AH were affected by cations in a complex mode. In CaCl2 (3molal) or LiCl (7-10m) solution, starch gelatinized at room temperature but did not gelatinize in NaCl or KCI solutions at any concentration. Light micrographs taken at room temperature showed that in KSCN and KI solutions (>2m) starch gelatinization began at the hilum but in CaCl2 (3m) and LiCl solutions (7-10m) starch gelatinization started at the periphery. It was concluded that the mechanism of starch gelatinization in salt solutions can be attributed to: (1) structure-making and structure-breaking effects on water and (2) electrostatic interactions between salts and hydroxyl groups of starch.
【题名】：A study of starch gelatinization using differential scanning calorimetry, X-ray, and birefringence measurements
【作者】：Hua Liu, John Lelievre and Wendy Ayoung-Chee
【杂志名全称】： Carbohydrate Research
【年, 卷(期), 起止页码】：Volume 210, 20 March 1991, Pages 79-87
【DOI】：doi:10.1016/0008-6215(91)80114-3
【全文链接】：[url]http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TFF-42WH3YV-3J&_user=1479053&_coverDate=03%2F20%2F1991&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1416229077&_rerunOrigin=scholar.google&_acct=C000053031&_version=1&_urlVersion=0&_userid=1479053&md5=97a4c9123464ec576949bdf6dd9e6284[/url]
【摘要信息】：The order-disorder transition that occurs on heating an aqueous suspension of starch granules has been investigated using differential scanning calorimetry (d.s.c.), X-ray crystallinity, and birefringence methods. Starches from wheat, corn, rice, and waxy maize starches were used for the study. Measurements on dilute suspensions (2wt.% starch), showed that decreases in crystallinity occur both before the birefringence of granules starts to disappear and after all birefringence is lost.
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