Enthalpy-Entropy Compensation in the Gelatinization of Cyperus Starch

Turkish Journal of Pharmaceutical Sciences

article

Jonghoon KANG¹  Luz GREEN²  Kwajalen HALL³ 

[1] Department of Biology, Valdosta State University;Department of Psychology, Valdosta State University;Department of Chemistry, Valdosta State University

关键词: Enthalpy;    entropy;    thermodynamics;    starch;    gelatinization;   

DOI  :  10.4274/tjps.galenos.2021.44389

来源: Galenos Yayinevi

【 摘 要 】

A recent paper by Olayemi et al.1 examined various propertiesof starch cross-linked with citric acid to improve itsphysicochemical characteristics. This modified starch hasconsiderable applications in food and pharmaceutical industries.The citric acid used in the study was derived from fruit wastes(orange peels)-an approach followed in green chemistry. Weagree with the authors that the green chemistry approach isvaluable from an environmental perspective because of thevarious benefits it confers, such as safe operability, fasterprocessing, easy scalability, and less energy consumption.

【 授权许可】

Unknown