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Gelatinization of Low Water Content Wheat Starch — Water Mixtures. A Combined Study by Differential Scanning Calorimetry and Light Microscopy
Author(s) -
Burt D. J.,
Russell P. L.
Publication year - 1983
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.19830351006
Subject(s) - endotherm , differential scanning calorimetry , birefringence , starch , water content , crystallite , materials science , wheat starch , optical microscope , atmospheric temperature range , analytical chemistry (journal) , chemistry , scanning electron microscope , composite material , food science , optics , chromatography , thermodynamics , metallurgy , geology , physics , geotechnical engineering
The effect of heating starch‐water mixtures of low water content (between 50% and 1.5% water) has been observed by the techniques of both birefringence measurement and differential scanning calorimetry. The temperature at which gelatinization was complete, i. e. at which complete loss of birefringence occurred, increased as the water content was reduced. Complete loss of birefringence occurred over the whole of this range of water content. A correlation was established between the loss of birefringence and passage through the M1 DSC endotherm, assigned to the melting of starch crystallites.