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Gelatinization of Crosslinked Potato Starch
Author(s) -
Lelièvre 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.19850370805
Subject(s) - diluent , starch , starch gelatinization , polymer , potato starch , materials science , thermodynamics , melting temperature , function (biology) , polymer chemistry , chemical engineering , chemistry , composite material , food science , organic chemistry , engineering , evolutionary biology , biology , physics
The gelatinization temperature of crosslinked potato starch suspended in water was measured as a function of the water content of the sample. The resultant data were analysed using the thermo‐dynamic theory of melting in polymer‐diluent systems. The dependence of the values of the thermodynamic parameters so obtained on the procedure used to analyse the data is discussed. Differences between gelatinization and melting transitions in synthetic polymer‐organic diluent mixtures are considered.