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New Methods for Determination of Starch Gelatinisation Temperatures
Author(s) -
Leszczyński W.
Publication year - 1987
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.19870391102
Subject(s) - starch , suspension (topology) , materials science , birefringence , computer science , optics , chemistry , mathematics , physics , organic chemistry , homotopy , pure mathematics
Two objective methods for determination of starch gelatinisation temperatures have been worked out. The microscopic method includes the recording of the loss of birefringence in starch granules under the conditions of progressively increasing temperatures. The conducting method enables the recording of changes in the intensity of electric current passed through gelatinising starch suspension. The temperatures are read from the curves plotted by a recorder. The new methods have proved to be fast and simple in operation. Moreover, they guarantee adequate precision of the results. The equipment necessary to carry out the tests is small in size and easy to adjust to ordinary laboratory devices.