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A Note on the Gelatinization of Starch
Author(s) -
Hoseney R. C.,
Zeleznak K. J.,
Yost D. A.
Publication year - 1986
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.19860381203
Subject(s) - amylopectin , starch , granule (geology) , crystallite , differential scanning calorimetry , melting temperature , limiting , starch gelatinization , polysaccharide , chemistry , chemical engineering , mineralogy , materials science , polymer chemistry , thermodynamics , crystallography , amylose , composite material , food science , physics , organic chemistry , mechanical engineering , engineering
A number of explanations for the melting behavior of starch in excess and limited water have been offered, none of which appears to be totally satisfactory. Most explanations do not account for the fact that gelatinization starts at the hilum and proceeds to the exterior of the granule. In limited water, starch gives two melting peaks with the differential scanning calorimeter. This has been explained on the basis of the granule limiting water to the crystallites. However, it was found that amylopectin crystallized from soluble material also gave a two‐peak melting pattern in low water very similar to that found with total starch. Thus, the granule structure is not responsible for the two‐peak melting of starch.