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Effect of Moisture Level on the Crystallinity of Wheat Starch Aged at Different Temperatures
Author(s) -
Jang J. K.,
Pyun Y. R.
Publication year - 1997
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.19970490705
Subject(s) - endotherm , differential scanning calorimetry , retrogradation (starch) , recrystallization (geology) , crystallinity , enthalpy , moisture , starch , chemistry , materials science , food science , thermodynamics , composite material , biology , amylose , paleontology , physics
Abstract Differential Scanning Calorimetry (DSC) was used to study retrogradation of wheat starch. For storage at 4°C, enthalpy (ΔH) values of retrogradation endotherm (recrystallization) of wheat starch containing various moisture levels (25–80%) slowly continued to increase except in samples with moisture level of 50, 60 and 70%. For storage at 26°C and 32°C, most recrystallization of wheat starch occured within one and two weeks of storage time, while recrystallization with a moisture level of 50% at 26°C occurred for 4 weeks. The peak temperatures of retrogradation endotherm at various moisture levels (25–80%) after 4 weeks of storage time increased largely as the storage temperatures increased from 4 to 32°C. The enthalpy values of retrogradation endotherm after 4 weeks of storage occurred to a greater extent at a lower storage temperature. The glass transition temperature and starch recrystallization have a close relationship. In the recrystallization of wheat starch, the nucleation and propagation rate after 4 weeks of storage can be converted into enthalpy and peak temperature of retrogradation endotherm.