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The Non‐reversibility of Pregelatinization Swelling of Wheat Starch A‐granules in Saline Conditions
Author(s) -
Dengate H. N.
Publication year - 1984
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.19840361003
Subject(s) - swelling , granule (geology) , saline , coulter counter , starch , materials science , chemistry , food science , composite material , biology , microbiology and biotechnology , endocrinology
Undamaged A‐granule wheat starches, prepared from two cultivars with contrasted pasting characteristics, exhibited differences in the extent of pregelatinization thermal swelling in dilute saline similar to their differences in hot pasting peak viscosity. The granule volume increase from 20°C, determined by a pulse height channelyser linked to a Coulter Counter, was about 1 % up to 40° and about 15% up to 50°C. The swelling was not reversed on cooling from either 40° or 50°C.