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Gelatinization of Starch and Modified Starch
Author(s) -
Hari P. K.,
Garg S.,
Garg S. K.
Publication year - 1989
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.19890410304
Subject(s) - starch gelatinization , differential scanning calorimetry , starch , materials science , chemical engineering , chemistry , food science , thermodynamics , physics , engineering
Gelatinization temperatures of starch and hydroxyethyl starch was determined using Differential Scanning Calorimetry (DSC), hot stage microscopy and viscography. The gelatinization temperature based on peak temperature of DSC is incorrect. Viscograph overestimates the gelatinization temperature. Hot stage microscopy based on visual observation gives the correct gelatinization temperature. DSC gives the heat of gelatinization which is helpful in estimating heat requirement during cooking of starch. Hydroxyethylation of starch reduces gelatinization temperature and heat of gelatinization for starch.