روزنامه با شماره پیاپی سال 2003

10

209

218

Thermolysis of 1:1 (mole/mole) blends of potato starch (PS) with 1 of 13 proteogenic amino acids (AA) was carried out. Thermolysis was monitored thermogravimetrically (TGA) with involvement of differential thermogravimetry (DTGA) and calorimetrically (differential scanning calorimetry, DSC). Resulting dextrins were characterised with pH of their aqueous solutions, IR spectra and nitrogen content. In the blends of alanine (Ala), aspartic acid (Asp), glutamic acid (Glu), glycine (Gly), isoleucine (Ile), threonine (Thr), and valine (Val) with starch (PS) esterification predominated. Arginine (Arg), histidine (His), and phenylalanine (Phe) reacted with PS preferably with involvement of their amino groups. In the blends with proline (Pro) and leucine (Leu), PS reacted with decomposition products of these acids.

Food Microbiology

2003

Food Microbiology