function of the starch granule in a

function of the starch granule in a plant; if the energy is dissolved too early,
it is not much of an energy store.
Starch granules are not homogeneous with regard to the distribution of
water, and the water content at certain locations (e.g., at the site of the
crystallites during melting) is not known. Some of the water is located in the
TABLE 10.3
Irreversible Events Occurring During Gelatinization and the Onset
(To
) and Conclusion (Tc
) Temperature for Various Water Contents
Starch
Starch
Content (%) To
(°C) Tc
(°C) Ref.
Appearance of DSC endotherm
Rice, waxy 20
50
60
60
78
93
82
Rice, normal 20
50
60
61
77
92
82
Maize, waxy 25 67.2 — 83
Maize, normal 25 69.2 — 83
Amylomaize V 25 70.1 — 83
Disappearance of birefringence
Maize Excess water 49 67 84
Wheat 5
Excess water
52
50
62
54
85
86
Barley Excess water 55.5 65 87
Barley, high-amylose Excess water 58.5 69 87
Barley, waxy Excess water 58 67.5 87
Disappearance of crystallinity
Wheat 5 49.3 59.0 45
Potato 5

Hasil (Bahasa Indonesia) 2:

fungsi dari granul pati dalam tanaman; jika energi dibubarkan terlalu dini,
itu tidak banyak menyimpan energi.
Granula pati tidak homogen berkaitan dengan distribusi
air, dan kadar air di lokasi-lokasi tertentu (misalnya, di lokasi yang
kristalit selama pelelehan) tidak diketahui. Beberapa air terletak di
TABLE 10.3
Events ireversibel Terjadi Selama Gelatinisasi dan Onset
(Untuk
) dan Kesimpulan (Tc
) Suhu untuk Berbagai Isi Air
Pati
Pati
Content (%) Untuk
(° C) Tc
(° C) Ref.
Penampilan DSC endoterm
Beras, lilin 20
50
60
60
78
93
82
Beras, normal 20
50
60
61
77
92
82
Jagung, lilin 25 67,2-83
Jagung, normal 25 69,2-83
Amylomaize V 25 70,1-83
Penghilangan birefringence
jagung Kelebihan air 49 67 84
Wheat 5
Kelebihan air
52
50
62
54
85
86
Barley Kelebihan air 55,5 65 87
Barley, tinggi-amilosa Kelebihan air 58,5 69 87
Barley, Kelebihan air lilin 58 67,5 87
Penghilangan kristalinitas
Wheat 5 49,3 59,0 45
Potato 5