Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 488584
Title Glass transitions of barley starch and protein in the endosperm and isolated form
Author(s) Donkelaar, L.H.G. van; Martinez, J.T.; Frijters, H.; Noordman, T.R.; Boom, R.M.; Goot, A.J. van der
Source Food Research International 72 (2015). - ISSN 0963-9969 - p. 241 - 246.
DOI https://doi.org/10.1016/j.foodres.2015.03.042
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) air classification - temperature - enrichment - fractions - flours
Abstract When studying the glass-to-rubber transition inside natural materials, it is important to take into account not only the moisture content but also the moisture distribution over the components in the material. We measured the Tg of protein and starch isolated from barley at different moisture contents using differential scanning calorimetry (DSC) (heating rate 10 °C/min) and by thermo mechanical compression tests (TMCT) (heating rate 2 °C/min). The measurement of the Tg of partially crystalline materials, such as barley starch, is more difficult using TMCT because the mechanical effect of expansion of these materials is smaller. For both measurement sets the glass transition lines were modeled using the Gordon–Taylor equation. The lines were adapted for the differences in moisture content over the endosperm by using the sorption isotherms of isolated barley starch and protein and whole barley endosperm. The glass transition lines measured by TMCT were closer together than the ones measured by DSC
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