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Changes in the Bifringent Characteristics of Cereal Starch Granules at Different Temperatures and Water Activities
Author(s) -
Marchant J. L.,
Blanshard J. M. V.
Publication year - 1980
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.19800320703
Subject(s) - diluent , birefringence , starch , polymer , annealing (glass) , materials science , starch gelatinization , thermodynamics , chemistry , food science , composite material , optics , organic chemistry , physics
Small angle light scattering has been used to study the major and abrupt changes in birefringence that occur on gelatinization. The effects of annealing and added solutes can be readily followed. In addition, more subtle modifications which reflect changes in order in the granules can be examined. This has been exemplified by the gelatinization behaviour under conditions of reduced water activity. These results are compared with those of other authors using the equation developed by Flory to describe the effect of diluent upon the order/disorder transition in polymers.