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Studies of the Dynamics of the Gelatinization of Starch Granules Employing a Small Angle Light Scattering System
Author(s) -
Marchant J. L.,
Blanshard J. M. V.
Publication year - 1978
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19780300803
Subject(s) - starch , crystallite , starch gelatinization , amorphous solid , materials science , jump , work (physics) , light scattering , scattering , temperature jump , birefringence , chemical physics , thermodynamics , chemistry , crystallography , optics , physics , food science , quantum mechanics
Although the effects of water and sugars upon starch gelatinization have been studied at a physicochemical level, little work has been performed on the time dependence of the component processes of gelatinization. It has been shown using a temperature jump technique and monitoring changes by small angle light scattering that the rate of loss of birefringence of 23% w/w wheat starch suspensions in water depends on the size of the temperature jump. Two processes, one fast and one slow are present, the fast predominating in temperature jumps of 8°C, while slower changes are evident in jumps of 2–4°C. The behaviour of wheat starches reflects their different pretreatments. The results have been interpreted in terms of there being a mutual interdependence between the energy relationships governing the stability of the crystallites and the conformation of the chains in the amorphous regions. A semi‐cooperative view of the gelatinization process is proposed.