Premium
Kinetics of Cowpea Starch Gelatinization Based on Granule Swelling
Author(s) -
Okechukwu Paul E.,
Anandha Rao M.
Publication year - 1996
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.19960480203
Subject(s) - swelling , starch , starch gelatinization , kinetics , granule (geology) , chemistry , horticulture , food science , materials science , biology , composite material , physics , quantum mechanics
Granule size measured by laser diffraction was employed to describe the gelatinization kinetics of cowpea starch. During isothermal heating of the starch suspensions over the temperature range 67‐86°C, the granule mean diameter increased rapidly initially and gradually leveled off to an equilibrium value that showed both power law and exponential dependency on temperature. Gelatinization of the starch followed pseudo first‐order kinetics after an initial time lag that diminished with increased heating temperature. The gelatinization rate constant increased with temperature and could be described by the Arrhenius model with an activation energy of 233.6 kJ/mole.