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An ESR Spin Probe Study of Potato Starch Gelatinization
Author(s) -
Windle J. J.
Publication year - 1985
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.19850370406
Subject(s) - starch gelatinization , starch , viscosity , potato starch , chemistry , chemical engineering , materials science , food science , composite material , engineering
Potato starch granules in excess water exhibit three distinct starch‐water stages between approximately 25° to 50°C, 50° to 70°C, and 70° to 90°C corresponding to a pre‐gelatinization, a gelatinization and a post‐gelatinization stage, respectively. The mobility of the absorbed water and the starch‐water interaction in the first two stages depends strongly upon the initial state of hydration of the granules. By the end of the gelatinization stage, the mobility of the water in the gel is the same regardless of the initial state of hydration of the granules. Upon cooling to room temperature the mobility of the gel water decreases to a corresponding viscosity of about an order of magnitude greater than for liquid water.